Chuck's Roadhouse Bar and Grill
1399 Exmouth Street, Sarnia ON N7S 3Y1 · Restaurant
9 inspections
- Required
4 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
- Fail to store ice in a sanitary manner.
- Mechanical ventilation is operable where required.
- Fail to ensure ventilation system is clean; grease accumulation was observed.
- Lighting is adequate for food preparation and cleaning.
- Fail to ensure that light(s) are appropriately covered.
- Required
2 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide an accurate indicating thermometer in an easy-to-read location.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to supply washroom facility with liquid soap in a dispenser.
- Thermometers are used to verify food preparation and storage temperatures.
- Follow-up
0 infractions
- Follow-up
2 infractions
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Required
6 infractions
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide disposable paper towels from a dispenser in the food preparation area.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
- 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.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Signs of infestation were observed.
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Follow-up
1 infraction
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
1 infraction
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
2 infractions
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Required
1 infraction
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).