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Chuck's Roadhouse

1078 10th St, Hanover ON N4N 3B8 · Restaurant

7 inspections

  1. Routine

    3 infractions

    • Levels of illumination required under the Building Code are maintained in the food premises
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
    • Food handlers refrain from any conduct that could result in contamination of food or food areas
      • Failed to ensure food handler in food premise protects against contamination by hair
  2. Routine

    3 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
  3. Routine

    3 infractions

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
    • Toxic or poisonous substances are stored and used appropriately
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
  4. Routine

    3 infractions

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  5. Complaint

    0 infractions

  6. Routine

    2 infractions

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  7. Routine

    0 infractions