Paddington's Pub
18 Ontario St N, Grand Bend ON N0M 1T0 · Restaurant
4 inspections
- Required
2 infractions
- Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
- Fail to store ice in a sanitary manner.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
- Required
3 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Fail to maintain all surfaces as smooth, non-absorbent and easily cleanable.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Mechanical ventilation is operable where required.
- Fail to ensure ventilation system is clean; grease accumulation was observed.
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Fail to maintain all surfaces clean and in good repair.
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).