Maria's Fifty's Diner
931 Queenston Rd, Stoney Creek ON L8S 1B8 · Restaurant
16 inspections
- Complaint
0 infractions
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure walls are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Re-inspection
2 infractions
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
9 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Food premise is protected against the entry and harbouring of pests
- Manual dishwashing: Wash, rinse, sanitize technique
- Maintenance of sanitary facilities
- Refrigeration and hot-holding equipment maintained
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure walls are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Re-inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water for hand washing in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equip sanitary facility with a supply of toilet paper
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
5 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity
- Testing reagent used to determine concentration of sanitizer
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Food is held at 4°C (40°F) or less
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity
- Refrigeration and hot-holding equipment maintained
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Certified food handler present in the food service premise
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
4 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintain ventilation system in manner not permitting health hazard
- Ventilation system requires thorough cleaning
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Store and handle ice in a sanitary manner
- Food is held at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
2 infractions
- Food is held at 4°C (40°F) or less
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Routine Inspection
2 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
3 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Food in storage protected from contamination
- Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Food protected from contamination or adulteration