Hearst Restaurant
1112 Front Street, Hearst ON P0L 1N0 · Restaurant
11 inspections
- Reinspection
0 infractions
- Required
1 infraction
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Operate food premise – fail to keep sanitary facility sanitary (493/17-25(2)-55MIN)
- Operate food premise – fail to keep sanitary facility with waste receptacle (493/17-25(3)(c)-55MIN)
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Required
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Improvement required.
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
2 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
1 infraction
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Required
6 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
- Fail to ensure food handler in food premise wears clean outer garments (493/17-33(1)(c)-120MOD)
- Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
- Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Fail to sanitize multi-service articles after use (493/17-21(1)-305MAJ)
- Notice of intent to operate food premises with all required information provided. [s.5]
- Fail to include name in notice of intention to commence food premise (493/17-5-55MIN)
- Fail to include contact information in notice of intention to commence food premise (493/17-5-55MIN)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Reinspection
0 infractions
- Required
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions