Double Decker Sundridge

10397 Hwy 124 Sundridge ON P0A 1Z0 · Food Take Out

15 inspections

1. Re-inspectionMay 14, 2026

   0 infractions

2. Compliance (Required)May 7, 2026

   4 infractions

   • Constant supply of potable running water adequate for the operation of the premises
     • * Fail to provide premise with a source of adequate potable water under pressure
     • Operator to ensure adequate potable water under pressure is always provided
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Separate hand washing basin provided for food handlers
     • * Fail to ensure hand washing basin is easily accessible
     • Operator to ensure designated hand washing basin is only used for hand washing
3. Compliance (Required)Jan 13, 2026

   5 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Washing hands thoroughly before and after handling food
     • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands after they are contaminated and before handling food
   • Separate hand washing basin provided for food handlers
     • * Fail to use basin only for hand washing of employees
     • Operator to ensure designated hand washing basin is only used for hand washing
   • Ceilings clean and in good repair
     • * Fail to ensure ceiling of food premise kept clean and in good repair
     • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
4. Re-inspectionNov 4, 2025

   1 infraction

   • Walls clean and in good repair
     • * Fail to ensure walls of food premise kept clean and in good repair
     • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
5. Compliance (Required)Sep 15, 2025

   3 infractions

   • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
     • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
     • 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
   • Walls clean and in good repair
     • * Fail to ensure walls of food premise kept clean and in good repair
     • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all foods are stored off the floor
6. Re-inspectionJul 10, 2025

   0 infractions

7. Re-inspectionMay 13, 2025

   3 infractions

   • Walls clean and in good repair
     • * Fail to ensure walls of food premise kept clean and in good repair
     • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
   • Floors clean and in good repair
     • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
     • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
   • Potentially hazardous food is held at 4°C (40°F) or lower
     • CCP monitoring should be conducted by operator
     • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
8. Complaint & ComplianceMay 6, 2025

   5 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 conduct internal temperature checks of potentially hazardous foods
     • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
   • Floors clean and in good repair
     • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
     • Operator to ensure floors are kept clean and in good repair
     • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
   • Walls clean and in good repair
     • * Fail to ensure walls of food premise kept clean and in good repair
     • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all foods are covered in storage
9. Re-inspectionFeb 14, 2025

   0 infractions

10. Compliance (Required)Feb 10, 2025

    5 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
    • Constant supply of potable running water adequate for the operation of the premises
      • * Fail to provide premise with a source of adequate potable water under pressure
      • Operator to ensure adequate potable water under pressure is always provided
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
11. Re-inspectionNov 12, 2024

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
12. Re-inspectionNov 4, 2024

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Floors clean and in good repair
      • * Fail to maintain floors free from clutter to permit adequate cleaning
      • Operator to ensure floors are maintained from clutter to permit adequate cleaning
    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
13. Compliance (Required)Oct 21, 2024

    4 infractions

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • * Fail to maintain floors free from clutter to permit adequate cleaning
      • Operator to ensure floors are kept clean and in good repair
      • Operator to ensure floors are maintained from clutter to permit adequate cleaning
    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
14. Compliance (Required)Jul 11, 2024

    3 infractions

    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
15. Compliance (Required)Mar 21, 2024

    4 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • 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
    • 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