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Mill Street Pub

11-15 Mill St., Frankford ON K0K 2C0 · Year-Round Food Premises

1 inspection

  1. Routine

    9 infractions

    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
      • Food premise not maintained with tight floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
      • Food premise not maintained with non-absorbent floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
    • Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
      • Food premise not maintained to permit sanitary maintenance of walls. O. Reg. 493/17, clause 7 (1) (d)
      • Food premise not maintained to permit sanitary maintenance of ceilings. O. Reg. 493/17, clause 7 (1) (d)
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used
      • Food premise not maintained to keep food-handling room free from materials not regularly used. O. Reg. 493/17, clause 7 (1) (f)
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose
      • Use food equipment not of sound and tight construction. O. Reg. 493/17, clause 8 (1) (a)
    • Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
      • Operate food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse. O. Reg. 493/17, sub-subclause 20 (1) (a) (ii) (B)
    • Toxic or poisonous substances are stored and used appropriately
      • Fail to keep poisonous substance in container bearing identifying label. O. Reg. 493/17, clause 23 (b)
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
    • Food storage racks, shelves, or pallets are designed to protect food from contamination and are readily cleanable