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Caribbean Jerk Kitchen and Grill

392 Algonquin Ave North Bay ON P1B 4W3 · Restaurant

8 inspections

  1. Compliance (Required)

    0 infractions

  2. Re-inspection

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  3. Compliance (Required)

    4 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to use proper wash/rinse/sanitize technique
      • Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to provide utensils and/or multi-service food containers/articles that are constructed of food grade materials
      • Operator to ensure all food containers/coverings/wrappings are made from food-grade materials
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
  4. Compliance (Required)

    0 infractions

  5. Compliance (Required)

    3 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Potentially hazardous food is held at 4°C (40°F) or lower
  6. Compliance (Required)

    4 infractions

    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  7. Compliance (Required)

    1 infraction

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
  8. Compliance (Required)

    0 infractions