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Mr Sub

168 Barton St, Stoney Creek ON L8E 4V6 · Restaurant

12 inspections

  1. Routine Inspection

    0 infractions

  2. 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • Food processed in a safe manner
  5. Routine Inspection

    2 infractions

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Food protected from contamination or adulteration
      • Cover all food in storage
  6. Routine Inspection

    2 infractions

    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
  7. Routine Inspection

    2 infractions

    • 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
    • Maintenance of sanitary facilities
  8. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
  9. Re-inspection

    1 infraction

    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
  10. Complaint

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Frozen food storage and handling
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers refrain from conduct causing contamination of food and food areas
  11. Routine Inspection

    3 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
      • Ensure food handlers wash hands as often as necessary
  12. Routine Inspection

    3 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation