Skip to content
Loading map…

Club Roma - Sala Sixty One

125 Vansickle Rd, St. Catharines ON L2S 3W4 · Restaurant

10 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    7 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    6 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Single-service articles are kept in such a manner and place to prevent their contamination.
  5. Routine Inspection

    3 infractions

    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  6. Routine Inspection

    1 infraction

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    3 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    3 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Floors, walls and ceiling are well maintained and in good repair.