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El Dorado Golf Club / The Joint BBQ

615 Winchester Rd E, Brooklin ON L1M 1X7 · Food Safety Inspections

5 inspections

  1. Re-Inspection

    4 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Hot water sanitizer must be at 82°C or greater for at least 10 seconds
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
      • Operator to ensure mechanical dishwasher is maintained in good repair
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Lighting adequate for food preparation and cleaning
      • * Fail to provide adequate lighting for food preparation and cleaning
      • Provide adequate lighting for food preparation and cleaning
  2. Re-Inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
      • Operator to ensure mechanical dishwasher is maintained in good repair
  3. Routine

    6 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
    • 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
    • Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
      • * Fail to develop written food safety procedures related to manufactured meat products
      • Operator to ensure written food safety procedures for manufactured meat products are developed and approved by a public health inspector
      • Operator to follow approved food safety procedures related to manufactured meat products
    • 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
      • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
    • Lighting adequate for food preparation and cleaning
      • * Fail to provide adequate lighting for food preparation and cleaning
      • Provide adequate lighting for food preparation and cleaning
  4. Re-Inspection

    1 infraction

    • Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
      • * Fail to develop written food safety procedures related to manufactured meat products
      • * Fail to ensure written food safety procedures for manufactured meat products are approved by a public health inspector
      • Operator to ensure written food safety procedures for manufactured meat products are developed and approved by a public health inspector
  5. Routine

    6 infractions

    • 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
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
      • * Fail to develop written food safety procedures related to manufactured meat products
      • * Fail to ensure written food safety procedures for manufactured meat products are approved by a public health inspector
      • Operator to ensure written food safety procedures for manufactured meat products are developed and approved by a public health inspector
    • 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
      • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
    • 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