Casey's Bar & Grill (Water Tower Inn) - Restaurant
360 Great Northern Road Sault Ste. Marie ON P6B 4Z7 · Restaurant
5 inspections
- Required
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Ensure employees wash hands before food handling
- Required
3 infractions
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Ensure employees wash hands before food handling
- Ensure employees wash hands after potential contamination
- Ensure employees wash hands before resuming work
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Required
1 infraction
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Required
3 infractions
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
- Equipment must be suitable for its intended purpose [Sec. 8(1)(d)]
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- Required
2 infractions
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]