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Grind

105 265 Front St N, Sarnia ON N7T 7X1 · Restaurant

7 inspections

  1. Required

    1 infraction

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
  2. Required

    1 infraction

    • Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
      • Fail to store toxic / poisonous substance in a container with an identifying label.
  3. Follow-up

    0 infractions

  4. Required

    5 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to ensure hazardous food items are not kept in the temperature danger zone for no more than two hours, including during periods of time necessary for the preparation, processing and manufacturing of food.
    • Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
      • Fail to store ice in a sanitary manner.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
  5. Required

    4 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
  6. Required

    1 infraction

    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
  7. Required

    3 infractions

    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
    • Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
      • Fail to store toxic / poisonous substance in a container with an identifying label.