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Cheryl Ann/Smash Bro

71 73 Main St W, Grand Bend ON N0M 1T0 · Food Take Out / Food Court Vendor

2 inspections

  1. Follow-up

    1 infraction

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide an accurate indicating thermometer in an easy-to-read location.
  2. Required

    8 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder.
    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide disposable paper towels from a dispenser in the food preparation area.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain all surfaces as smooth, non-absorbent and easily cleanable.
      • Fail to maintain all surfaces clean and in good repair.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.