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Pacific Inn Dining Room - Lucille's Restaurant

624 Berford Street, Wiarton ON N0H2T0 · Restaurant

6 inspections

  1. Follow-up

    0 infractions

  2. Routine

    3 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain rinse water at 82°C
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep toxic substance in compartment separate from food
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
  3. Follow-up

    1 infraction

    • Ventilation system is maintained
  4. Routine

    2 infractions

    • Ventilation system is maintained
    • 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
  5. Follow-up

    0 infractions

  6. Routine

    10 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • 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 in the room
      • Food premise not maintained to keep food-handling room free from equipment not regularly used
    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used utensils not free from cracks in contact with food
    • Ventilation system is maintained
    • Mechanical dishwashers constructed, designed and maintained properly
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep toxic substance in container bearing identifying label
    • Food is processed in a manner that makes the food safe to eat
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating