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Garden Island Lodge

Lady Evelyn Lake, ON P0J 1P0 - PO Box - 1678 · Restaurant

11 inspections

  1. Required

    1 infraction

    • Constant supply of hot and cold potable water. [s. 7(3)]
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    8 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
    • Pest control efforts maintained so as not to permit a health hazard.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Adequate lighting provided in all areas.
  7. Required

    2 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Pest control efforts maintained so as not to permit a health hazard.
  8. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
      • Raw potentially hazardous foods stored above ready-to-eat foods
  9. Required

    1 infraction

    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
  10. Required

    2 infractions

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
  11. Required

    3 infractions

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces