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Chuck's Roadhouse Bar & Grill

1229 Pembroke St W, Pembroke ON K8A 5R3 · Restaurant

11 inspections

  1. Required

    2 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
      • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
  2. Required

    2 infractions

    • All food shall be protected from contamination and adulteration
      • Store and handle ice used to process food or drink in a sanitary manner.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  3. Follow-up

    0 infractions

  4. Follow-up

    0 infractions

  5. Required

    6 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
      • Store and handle ice used to process food or drink in a sanitary manner.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Ensure handwashing stations conveniently accessible by food handlers
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
      • Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Keep the food premise free of conditions that lead to the harbouring and breeding of pests.
      • Maintain and retain records for at least one year of all pest control measures that are undertaken in the premise.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  6. Follow-up

    0 infractions

  7. Required

    10 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
    • All food shall be protected from contamination and adulteration
      • Store and handle ice used to process food or drink in a sanitary manner.
    • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
      • Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition
      • Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Protect the food premise against the entry of pests.
    • Equipment for either manual or mechanical dishwashing is available on site
      • Provide a properly functioning mechanical dishwasher.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.
  8. Complaint

    2 infractions

    • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
  9. Required

    2 infractions

    • All food shall be protected from contamination and adulteration
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
  10. HMCA

    0 infractions

  11. Required

    0 infractions