Newcastle Griddle
106 King Ave E, Newcastle ON L1B 1H5 · Food Safety Inspections
8 inspections
- Re-Inspection
0 infractions
- Routine
3 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
3 infractions
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Walls clean and in good repair
- * Fail to ensure walls of food premise kept clean and in good repair
- Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
- Separate hand washing basin provided for food handlers
- Routine
3 infractions
- Food protected from potential contamination and/or adulteration
- * Fail to protect food from contamination and/or adulteration
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Liquid wastes handled and collected in sanitary manner
- * Fail to dispose of liquid waste in sanitary manner
- Operator to ensure liquid waste is handled and disposed in a sanitary manner
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Operator to ensure food premise shall be protected against the entry of pest
- Food protected from potential contamination and/or adulteration
- Re-Inspection
0 infractions
- Routine
4 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to properly store food in food grade storage bags/containers
- Operator to ensure all food containers/coverings/wrappings are made from food-grade materials
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Operator to ensure utensils are manually sanitized after each mechanical wash cycle
- Operator to ensure mechanical dishwasher is maintained in good repair
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
3 infractions
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with hot and cold running water
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure food premise shall be protected against the entry of pest
- Minimum of 1 Certified Food Handler per hour of operation?
- Routine
2 infractions
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- Operator to ensure written records are maintained for 1 year
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)