Eli's Trackside Restaurant
177 Queen Street, Chatham ON N7M 2G9 · Restaurant
31 inspections
- Required
1 infraction
- Toxic/poisonous substances are stored separately from food s. 23
- Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils
- Toxic/poisonous substances are stored separately from food s. 23
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
- Provide sufficient detergent or chemicals for washing and sanitizing.
- Food is held at 4°C (40°F) or less. s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Required
0 infractions
- Required
2 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
3 infractions
- Food handler hygiene s.65(1)
- Operator / employee must wear head gear that confines the hair while working with food
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Food handler hygiene s.65(1)
- Required
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- Follow-up
1 infraction
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Ensure employees wash hands before commencing work
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Follow-up
3 infractions
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Ensure employees wash hands before commencing work
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure wash water is between 60°C and 71°C
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Required
8 infractions
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Ensure employees wash hands before commencing work
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain cupboards/shelving in a clean and sanitary manner
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure wash water is between 60°C and 71°C
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Required
3 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
1 infraction
- Lighting adequate for food preparation and cleaning s.13
- Provide adequate lighting for food preparation and cleaning
- Lighting adequate for food preparation and cleaning s.13
- Required
0 infractions
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions