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Fifth Avenue Bar & Grill

68 Front St, Sioux Lookout ON P0V 2T0 · Food Premises Disclosure

10 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  3. Required

    1 infraction

    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  4. Required

    0 infractions

  5. Follow-up

    0 infractions

  6. Required

    4 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with liquid soap in a dispenser
      • Equip facility with single-service towels or a hot air dryer
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
  7. Required

    2 infractions

    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  8. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
      • Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure all surfaces are clean and maintained in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  9. Required

    2 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with single-service towels or a hot air dryer
  10. Required

    3 infractions

    • Food protected from potential contamination and adulteration
      • Displayed food must be enclosed in a manner to prevent contamination
    • Floors, walls, and ceilings clean and in good repair
      • Ensure walls are kept clean and in good repair
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards