Fishbowl Restaurant
942 Riverside Drive, Timmins ON P4N 3W2 · Restaurant
16 inspections
- Reinspection
0 infractions
- Required
8 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with floors in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine (493/17-19(b)-120MOD)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
1 infraction
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Improvement required.
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Required
2 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Specialty or high-risk food items present, prepared, and/or handled in unsafe manner (MOHLTC/FPRD)
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Required
2 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Handle ice in unsanitary manner (493/17-26(5)120MOD)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Reinspection
0 infractions
- Reinspection
0 infractions
- Complaint
6 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Multiple infractions.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- Multiple infractions.
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Improvement required.
- Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Fail to clean utensils as often as necessary (493/17-21(2)-305MAJ)
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Reinspection
0 infractions
- Reinspection
0 infractions
- Required
4 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Required
3 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Multiple infractions.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
1 infraction
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Required
0 infractions
- Required
2 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Store ice in unsanitary manner (493/17-26(5)-305MAJ)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Required
2 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]