Canterbury Hills Lions Hall
511 Lions Club Rd, Ancaster ON L9H 5E3 · Restaurant
9 inspections
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Store and handle ice in a sanitary manner
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from contamination or adulteration
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food premise is protected against the entry and harbouring of pests
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed