Heron Point Golf Links
2787 Dunmark Rd, Alberton ON L0R 1R0 · Restaurant
9 inspections
- Routine Inspection
1 infraction
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Keep cloths clean, in good repair, and restricted to a single task
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Provide sufficient detergent or chemicals for washing or sanitizing
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Routine Inspection
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Ensure wash water is between 60°C and 71°C
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
4 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Testing reagent used to determine concentration of sanitizer