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Brussels Livestock o/a The Stockmens Grill

42847 Newry Road, Brussels ON N0G 1H0 · Restaurant

13 inspections

  1. Required

    1 infraction

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
  2. Required

    2 infractions

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  3. Required

    0 infractions

  4. Follow-up

    0 infractions

  5. Follow-up

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  6. Required

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  7. Follow-up

    0 infractions

  8. Required

    7 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Hot and cold running water under pressure in areas where food is processed, prepared, or manufactured or where utensils are cleaned
      • Failed to provide hot and cold running water in food preparation area
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  9. Required

    2 infractions

    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in water for less than 45 seconds
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
  10. Required

    5 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
      • Used handwashing station other than for handwashing of employees
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in water for less than 45 seconds
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize multi-service articles after use
      • Failed to sanitize utensils as often as necessary
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
  11. Required

    0 infractions

  12. Follow-up

    0 infractions

  13. Required

    8 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
      • Failed to provide handwashing stations with adequate supplies
    • Ventilation system is maintained
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep poisonous substance in container bearing identifying label
    • Food is protected from contamination and adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating