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Lincoln Lodge - Kitchen

3429 Rittenhouse Rd, Lincoln ON L0R 2C0 · Congregate Living Kitchen

10 inspections

  1. Routine Inspection

    1 infraction

    • Frozen food is kept in a frozen state.
  2. Routine Inspection

    0 infractions

  3. Re-inspection

    1 infraction

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  4. Routine Inspection

    3 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  5. Routine Inspection

    2 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  6. Re-inspection

    0 infractions

  7. On Demand

    2 infractions

    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  8. On Demand

    2 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    7 infractions

    • Inspection Results Signage posted and clearly visible in a conspicuous location.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food premise is kept clean and maintained in a sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Mechanical dishwashing is properly constructed, designed and maintained.