Harbourage Restaurant
1230 2nd St E, Fort Frances ON P9A 1P4 · Food Premises Disclosure
8 inspections
- Follow-up
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Required
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
- NSF/ANSI Standard 3 - Wash water temperature must be maintained between 66°C (151°F) and 74°C (165°F) for high temperature dishwashers
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
0 infractions