Haywood's Family Restaurant
2344 Courtright Line, Brigden ON N0N 1B0 · Restaurant
8 inspections
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
- Fail to provide sufficient detergent or chemicals for washing or sanitizing.
- Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
- Follow-up
1 infraction
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to contact a licensed pest control operator for insect / rodent / pest treatment and control.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Required
5 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to protect food from potential contamination.
- Either manual or mechanical dishwashing is provided.
- Fail to provide an approved method of manual or mechanical dishwashing.
- Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
- Fail to use an acceptable method for the wash, rinse, sanitize technique.
- 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.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to contact a licensed pest control operator for insect / rodent / pest treatment and control.
- Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
- Signs of infestation were observed.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
6 infractions
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide soap from a dispenser in the food preparation area.
- 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.
- Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
- Fail to use an acceptable method for the wash, rinse, sanitize technique.
- 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.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to adequately control pests within the premise.
- Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
- Fail to ensure premise is kept free of conditions that may lead to the harbouring or breeding of pests.
- Fail to maintain records of pest control measures for at least one year .
- Hand washing basin is maintained and kept adequately supplied.
- Follow-up
2 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.
- 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.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
4 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
- Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
- 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.
- 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 hot water sanitizer is maintained at 82°C or greater for at least 10 seconds.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
2 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide an accurate indicating thermometer in an easy-to-read location.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to ensure wiping cloths are handled properly (sanitizing solution used).
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
0 infractions