CBD Club Inc.
1342 Dufferin Avenue, Wallaceburg ON N8A 2W5 · Banquet Facility/Public Hall
21 inspections
- Required
1 infraction
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Certificate or certification card must be dated within 5 years to be valid
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Provide sufficient detergent or chemicals for washing and sanitizing
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
2 infractions
- Either manual or mechanical dishwashing provided s. 18
- Provide a commercial grade mechanical dishwasher
- Provide a 2 compartment sink of sufficient size
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Either manual or mechanical dishwashing provided s. 18
- Required
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Required
5 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Defrost freezer
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
1 infraction
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Required
0 infractions
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Ensure all surfaces are readily cleanable and non-absorbent
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Defrost freezer
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
- Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)