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GLENGARRIAN RESTAURANT & PUB

841 Sydney Street, Cornwall, Ontario, K6H 3J7 · Restaurant

10 inspections

  1. Required

    4 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • General housekeeping is satisfactory
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  2. Required

    4 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
  3. Follow-up

    2 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
  4. Required

    4 infractions

    • Mechanical ventilation operable where required
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  5. Required

    2 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  6. Required

    11 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Proper use and storage of clean utensils (including single service utensils)
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Food protected from potential contamination and adulteration
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Cloths and towels
    • General housekeeping is satisfactory
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Adequate protection against the entry of insects, birds, rodents, and other pests
  7. Complaint

    2 infractions

    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory
  8. Follow-up

    3 infractions

    • General housekeeping is satisfactory
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  9. Required

    9 infractions

    • General housekeeping is satisfactory
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Lighting adequate for food preparation and cleaning
    • Food protected from potential contamination and adulteration
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  10. Required

    8 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
    • Thermometers used to verify food preparation and storage temperatures
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration