Dundas Valley Golf and Curling Club
10 Woodley Lane, Dundas ON L9H 6Y6 · Restaurant
10 inspections
- Routine Inspection
4 infractions
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Food protected from contamination or adulteration
- Store and handle ice in a sanitary manner
- Single service containers and articles kept free from contamination
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Graded eggs used as prescribed in the regulation
- Only Grade A or B eggs permitted
- Routine Inspection
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Re-inspection
0 infractions
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Testing reagent used to determine concentration of sanitizer