Guildwood Inn
1400 Venetian Boulevard, Point Edward ON N7T 7W6 · Restaurant
5 inspections
- Required
4 infractions
- 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 storage or on display with a food grade cover.
- Fail to cover or enclose all food in a manner to prevent contamination.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Signs of infestation were observed.
- Ceilings are clean and in good repair
- Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
- Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
4 infractions
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Fail to use the sanitizing test kit to verify the concentration of the chemical agent being used.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Signs of infestation were observed.
- Ceilings are clean and in good repair
- Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Required
0 infractions
- Required
2 infractions
- Re-heat hazardous food to its original cooking temperature within 2 hours.
- Fail to ensure that hot holding units (i.e. steam tables, crock pots, heat lamps) are not used to re-heat food.
- Fail to re-heat hazardous foods within a 2 hour time period to its original cooking temperature for 15 seconds.
- A separate hand washing basin that is easily accessible is provided for food handlers.
- Fail to ensure hand washing basin is clear from obstruction and easily accessible.
- Fail to ensure hand washing basin is used for hand washing purposes only.
- Re-heat hazardous food to its original cooking temperature within 2 hours.
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).