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Halibut House Fish & Chip

G1 300 King George Rd, Brantford ON N3R 5L8 · Restaurant

6 inspections

  1. Required

    2 infractions

    • Maintenance of sanitary facilities
      • Equip sanitary facility with a constant supply of hot and cold running water
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  2. Required

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
      • Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wear clean outer garments
  3. Follow-up

    0 infractions

  4. Required

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food protected from contamination or adulteration
  5. Follow-up

    0 infractions

  6. Required

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
    • Provide and use sanitizer test reagents
    • Food protected from contamination or adulteration
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Ensure food handlers refrain from conduct causing contamination of food and food areas