Long Shots Sports Cafe
1 Champlain Street, Deep River ON K0J 1P0 · Restaurant
4 inspections
- Required
3 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Maintain the food premise in a clean and sanitary manner
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Provide easy to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
1 infraction
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Required
4 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Provide sufficient detergent or chemicals for washing or sanitizing.
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
0 infractions