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Calabogie Highlands Social House

981 Barryvale Rd., Calabogie ON K0J 1H0 · Restaurant

3 inspections

  1. Required

    0 infractions

  2. Required

    4 infractions

    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
      • Maintain walls in good repair in food-handling room
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide hot and cold running water for hand washing in food preparation area.
      • Provide soap dispenser in close proximity to hand washing station.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  3. Required

    6 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food