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Mercer Kitchen + Beer Hall + Hotel

104 Ontario Street, Stratford ON N5A 3H2 · Restaurant

9 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of walls
      • Food premise not maintained with walls in good repair in food-handling room
  3. Follow-up

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of ceilings
  4. Required

    5 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean ceiling in food-handling room
      • Food premise not maintained with walls in good repair in food-handling room
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Used shelves not of readily cleanable design
  5. Follow-up

    1 infraction

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
  6. Required

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
  7. 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 intended purpose
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  8. Follow-up

    0 infractions

  9. Required

    6 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
      • Failed to provide handwashing stations with adequate supplies
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Handled ice in unsanitary manner
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
      • Thermometer in refrigeration equipment not easily readable