CAPITOL LOUNGE AND GRILL
333 MAIN, MIDDLETON · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- No sanitizing solution available in the kitchen. Replaced during the inspection. Glass washer at the bar measured 0ppm. Sanitizer container was empty. Contain was replaced and line primed. Glass washer then measured 100ppm.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Cleaning required in the following areas: Surfaces of the ventilation canopy. Flood under/around equipment.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Small prep fridge measured 8.1*C - 8.7*C (food probed). Temperature logs indicate temperature has been high for a while. Perishable food requiring refrigeration was discarded during the inspection. Have cooler repaired and maintaining 4*C or less before placing food inside.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- 5 cutting boards noted to have deep cuts and severe staining. Removed from use during the inspection
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Access to the handwash sink was blocked. Items removed during the inspection to allow access. Ensure handwash sinks are accessible at all times.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Cleaning required in the following areas: Behind/under equipment on the cooking line Under prep coolers and stand up coolers/freezer
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;