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Cayuga Golf Club

201 Decewsville Road Cayuga ON N0A 1E0 · Restaurant

4 inspections

  1. Required

    6 infractions

    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • All food is processed in a manner that makes the food safe to eat (C)
      • Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for at least 15 seconds
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wear clean outer garments
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  2. Required

    5 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Use toxic and/or poisonous substances in a manner which prevents contamination of food
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
  3. Required

    3 infractions

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
      • Ensure sanitizing test kits are readily available where the sanitization takes place
  4. Required

    6 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure premises is kept free from insects, rodents and other pests
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wear clean outer garments
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
      • Ensure walls are tight, smooth, and non-absorbent
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
      • Ensure sanitizing test kits are readily available where the sanitization takes place
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating