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Lumbertown Ale House

123 John Street N, Arnprior ON K7S 2N5 · Restaurant

5 inspections

  1. Follow-up

    0 infractions

  2. Required

    3 infractions

    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
      • Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
    • 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.
  3. Required

    11 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.
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
      • Store and handle ice used to process food or drink in a sanitary manner.
      • Keep raw food separate from ready-to-eat food.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
      • Maintain ceilings in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain storage areas in a clean and sanitary manner
      • Maintain food handling room in a sanitary condition
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide soap dispenser in close proximity to hand washing station.
      • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
      • Ensure handwashing stations are maintained for use.
      • Ensure handwashing stations conveniently accessible by food handlers
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Single-service containers and single-service articles are kept in such a manner and place as to prevent contamination of containers or articles
      • Protect single-service utensils and containers from contamination.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
      • Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
  4. Required

    4 infractions

    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
      • Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Protect the food premise against the entry of pests.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure approved sanitizer is available in order to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  5. Required

    7 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.
    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are free from cracks, crevices and open seams.