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Main 88 Pizza Pub

88 Main St Hagersville ON N0A 1H0 · Restaurant

7 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wear clean outer garments
  3. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
  4. Required

    2 infractions

    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with single-service towels or an air dryer
  5. Complaint

    3 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wear clean outer garments
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Ensure porta-potties are equipped with a supply of liquid soap and single-service towels or commercially packaged single-use moist towelettes
  6. Required

    3 infractions

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wear clean outer garments
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
  7. Required

    4 infractions

    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wear clean outer garments
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating