Egg and I Restaurant

1242 Garner Rd W, Ancaster ON L9G 3K9 · Restaurant

13 inspections

1. Routine InspectionJun 17, 2026

   5 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
     • Provide soap in a dispenser at hand basin in the food preparation area
     • Provide hot and cold running water under pressure
     • Maintain hand washing stations with adequate supplies
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Testing reagent used to determine concentration of sanitizer
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
2. Routine InspectionOct 9, 2025

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
3. Re-inspectionApr 8, 2025

   1 infraction

   • Testing reagent used to determine concentration of sanitizer
4. Routine InspectionApr 3, 2025

   6 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Maintain hand washing stations with adequate supplies
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Remove all materials not associated with the daily operation of the premises
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • Certified food handler present in the food service premise
5. Routine InspectionOct 16, 2024

   1 infraction

   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
6. Routine InspectionFeb 15, 2024

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Cloths and towels maintained in clean, good repair and not used for other purposes
   • Certified food handler present in the food service premise
7. Routine InspectionJul 12, 2023

   4 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
   • Manual dishwashing: Wash, rinse, sanitize technique
   • Food protected from contamination or adulteration
   • Certified food handler present in the food service premise
8. Routine InspectionJan 10, 2023

   1 infraction

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
9. Re-inspectionNov 7, 2022

   0 infractions

10. Routine InspectionOct 4, 2022

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure ceilings are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
11. Re-inspectionJul 20, 2022

    1 infraction

    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
12. Routine InspectionJul 12, 2022

    5 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • 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
13. Routine InspectionFeb 24, 2022

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wear clean outer garments