Chasers Bar and Grill
21 1300 King St E, Oshawa ON L1H 8J4 · Food Safety Inspections
9 inspections
- Re-Inspection
2 infractions
- Food protected from potential contamination and/or adulteration
- * Fail to protect food from contamination and/or adulteration
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
- Operator to ensure all food contact surfaces are properly cleaned & sanitized
- Food protected from potential contamination and/or adulteration
- Routine
3 infractions
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Food protected from potential contamination and/or adulteration
- Routine
4 infractions
- Food is prepared in a safe manner
- * Fail to ensure food is prepared in a safe manner
- Observed potentially hazardous foods not being thawed in an appropriate and safe manner
- Operator to ensure potentially hazardous foods are prepared in a safe manner
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands after they are contaminated and before handling food
- Operator to wash hands before putting on disposable gloves
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- Operator to ensure written records are maintained for 1 year
- Food is prepared in a safe manner
- Routine
3 infractions
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Minimum of 1 Certified Food Handler per hour of operation?
- Re-Inspection
1 infraction
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Minimum of 1 Certified Food Handler per hour of operation?
- Routine
3 infractions
- Food protected from potential contamination and/or adulteration
- * Fail to protect food from contamination and/or adulteration
- * Fail to ensure food products offered for sale are fit for human consumption
- Operator to ensure food products offered for sale are fit for human consumption
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- * Evidence of pests observed
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Operator to ensure written records are maintained for 1 year
- Operator to ensure food premise shall be protected against the entry of pest
- Food protected from potential contamination and/or adulteration
- Re-Inspection
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
4 infractions
- Food protected from potential contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- Operator to ensure all foods are covered in storage
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure food premise shall be protected against the entry of pest
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Food protected from potential contamination and/or adulteration
- Routine
4 infractions
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure food premise shall be protected against the entry of pest
- Floors clean and in good repair
- * Fail to ensure floor of food-handling room kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Minimum of 1 Certified Food Handler per hour of operation?