Innsville Hotel - Restaurant
1143 Highway No. 8, Stoney Creek ON L8E 5G7 · Restaurant
15 inspections
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 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
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Re-inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
8 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure ceilings are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Frozen food storage and handling
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Complaint
0 infractions
- Routine Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Complaint
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Re-inspection
2 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
- Routine Inspection
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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food premise is protected against the entry and harbouring of pests
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 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
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Hand washing basin with supplies of soap and paper towels in dispensers