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MontHill Golf and Country Club - Banquet Facility

4925 Hwy 6 Caledonia ON N3W 1Z6 · Banquet Hall

8 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  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
  4. Required

    3 infractions

    • Food protected from contamination or adulteration (C)
      • Ensure ice used in the preparation and processing of food or drink is made from potable water and is stored and handled in a sanitary manner
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
    • 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. Required

    0 infractions

  6. Required

    4 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
      • Use toxic and/or poisonous substances in a manner which prevents a health hazard from occurring
    • 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)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
  7. Follow-up

    0 infractions

  8. Required

    4 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • Food protected from contamination or adulteration (C)
      • Ensure ice used in the preparation and processing of food or drink is made from potable water and is stored and handled in a sanitary manner
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods