Chuck's Roadhouse
395 Grand Avenue W, Chatham ON N7L 1C4 · Restaurant
40 inspections
- Required
1 infraction
- 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
- Ensure hand washing stations are used only for employee hand washing
- 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).
- Required
1 infraction
- 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
- 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).
- Required
0 infractions
- Follow-up
0 infractions
- Required
4 infractions
- 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 of sound and tight construction
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- 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
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Follow-up
0 infractions
- Required
5 infractions
- 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 kept adequately supplied with hot and cold running water
- 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 of sound and tight construction
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
- Provide sufficient detergent or chemicals for washing or sanitizing
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Observed certified Food Handler employee working at time of inspection s. 32
- 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).
- Required
3 infractions
- 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 of sound and tight construction
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure iodine concentration is at least 25 ppm at 24°C or greater for at least 45 seconds
- 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).
- Required
1 infraction
- 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 hot and cold running water
- 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).
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
3 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
- Ensure iodine concentration is at least 25 ppm at 24°C or greater for at least 45 seconds
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip sanitary facilities with a durable, easy to clean receptacle for waste
- 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
- Provide an accurate, easily readable thermometer to measure the internal temperature of potentially hazard
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
2 infractions
- 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
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip sanitary facilities with a durable, easy to clean receptacle for waste
- 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).
- Required
3 infractions
- 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
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip sanitary facilities with liquid soap in a dispenser
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- 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).
- Follow-up
0 infractions
- Required
4 infractions
- Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
- Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
- Follow-up
0 infractions
- Required
3 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Required
2 infractions
- 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 food is protected from contamination and adulteration. s. 26(1)
- Ensure all food is protected from contamination and adulteration.
- 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).
- 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
3 infractions
- 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 foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating. s. 27(1) b
- All food is protected from contamination and adulteration. s. 26(1)
- Ensure all food is protected from contamination and adulteration.
- 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).
- Required
2 infractions
- 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
- 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 is held at 4°C (40°F) or less s.32 / 33
- Required
4 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- 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
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- 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
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Ensure all food is protected from potential contamination and adulteration
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with hot and cold running water
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Mechanical ventilation operable where required s.15
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- 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
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide hot and cold running water in a basin for hand washing in food preparation area
- 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
- 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
- Cover all food in storage
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- Re-heating: to original cooking temperature within 2 hours s.33(10) / (12)
- Ensure hazardous food is reheated to the original cooking temperatures within 2 hours
- 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
- Re-heating: to original cooking temperature within 2 hours s.33(10) / (12)
- Required
2 infractions
- 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
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Provide sufficient detergent or chemicals for washing or sanitizing
- 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
0 infractions