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Farina Ristorante

700 Lakeshore Dr North Bay ON P1A 2G4 · Restaurant

9 inspections

  1. Compliance (Required)

    6 infractions

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
    • 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
    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • 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.
    • 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
  2. Compliance (Required)

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Adequate protection against the entrance of insects, vermin, and rodents
  3. Compliance (Required)

    5 infractions

    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
    • Thermometers used to verify food preparation and storage temperatures
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
      • Operator to maintain table covers/napkins/serviettes in clean and in good repair
    • Food protected from potential contamination and/or adulteration
  4. Compliance (Required)

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Food protected from potential contamination and/or adulteration
  5. Compliance (Required)

    3 infractions

    • Floors clean and in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
  6. Compliance (Required)

    5 infractions

    • Liquid wastes handled and collected in sanitary manner
      • Operator to ensure liquid waste is handled and disposed in a sanitary manner
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Minimum of 1 Certified Food Handler per hour of operation?
      • Operator to provide proof of a certified food handler certificate
  7. Re-inspection

    0 infractions

  8. Compliance (Required)

    2 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Potentially hazardous food is held at 4°C (40°F) or lower
  9. Compliance (Required)

    3 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Wash water must be between 60°C and 71°C
      • 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
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • 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.