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Ipperwash Beach Club - Restaurant

6543 W Parkway Dr, Lambton Shores ON N0N 1J2 · Restaurant

7 inspections

  1. Required

    1 infraction

    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
  2. Required

    3 infractions

    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to provide adequate lighting for food preparation and cleaning.
  3. Follow-up

    0 infractions

  4. Required

    3 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder.
    • 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.
    • Floors are clean and in good repair.
      • Fail to ensure floor of dishwashing area is kept clean and in good repair.
  5. Required

    2 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • 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.
  6. Required

    2 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide soap from a dispenser in the food preparation area.
  7. Required

    2 infractions

    • A separate hand washing basin that is easily accessible is provided for food handlers.
      • Fail to ensure hand washing basin is used for hand washing purposes only.
    • Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
      • Fail to store utensils/dishware in a manner preventing contamination.