Central Tavern
24121 Winter Line Rd, Pain Court ON N0P 1Z0 · Restaurant
29 inspections
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
2 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
5 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Provide a hand washing station in a convenient location for access by food handlers
- Ensure hand washing stations are used only for employee hand washing
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
- General housekeeping is satisfactory s. 7(1)e, f
- Required
3 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Remove all materials not associated with the daily operation of food premises
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- General housekeeping is satisfactory s. 7(1)e, f
- Required
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hot holding units are not to be used for cooking or re-heating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Hand washing 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
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain refridgeration unit in a clean & sanitary manner
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
0 infractions
- Required
1 infraction
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Required
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less s.32 / 33
- 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
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
4 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Ensure all food is protected from potential contamination and adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are readily cleanable and non-absorbent
- 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
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- 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
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Follow-up
0 infractions
- Required
3 infractions
- Only Grade A or B eggs permitted s.54
- Only Grade A or B eggs permitted
- Proper storage of clean utensils (including single service utensils) s.81
- Store utensils in manner preventing contamination
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Remove ice build up from freezer units
- Only Grade A or B eggs permitted s.54
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36