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Dickey's Barbecue Pit

1899 Brock Rd, Pickering ON L1V 6E4 · Food Safety Inspections

6 inspections

  1. Routine

    1 infraction

    • Proper storage of single-service containers/articles (utensils)
      • * Fail to protect single-service articles (utensils) from contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
  2. Re-Inspection

    0 infractions

  3. Routine

    3 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide hot and cold water for hand washing in food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
      • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
  4. Routine

    1 infraction

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide proof of a certified food handler certificate
      • Operator to provide proof of a certified food handler certificate
  5. Routine

    3 infractions

    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
      • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million and lower than 24°C or more for at least 45 seconds
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
  6. Routine

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair