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Old Joe's Cabin

402 Durham Street East, Walkerton ON N0G 2V0 · Restaurant

8 inspections

  1. Follow-up

    0 infractions

  2. Routine

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
  3. Follow-up

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
  4. Routine

    3 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  5. Routine

    0 infractions

  6. Routine

    8 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used equipment not free from crevices in contact with food
    • Mechanical dishwashers constructed, designed and maintained properly
      • Sanitized utensils in iodine solution of less than 25 p.p.m.
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Food is protected from contamination and adulteration
    • 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
  7. Follow-up

    0 infractions

  8. Routine

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine