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Padre's Grill House

394 Alfred Street, Corunna ON N0N 1G0 · Restaurant

8 inspections

  1. Follow-up

    0 infractions

  2. Required

    5 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in storage or on display with a food grade cover.
      • Fail to cover or enclose all food in a manner to prevent contamination.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
    • Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
      • Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  3. Required

    3 infractions

    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
      • Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to provide multi-service food containers that are constructed of food grade materials.
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
      • Fail to clean and sanitize toilet, sink and floor at least once per day and as often as necessary.
  4. Required

    0 infractions

  5. Required

    2 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a probe thermometer to monitor internal temperatures of hazardous foods.
    • Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
      • Fail to store toxic / poisonous substance in a container with an identifying label.
  6. Required

    2 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain equipment as per its original design and construction.
  7. Required

    1 infraction

    • There is a constant supply of potable hot and cold running water under pressure.
      • Fail to provide potable hot and cold running water under pressure in the washroom facility.
  8. Required

    2 infractions

    • A separate hand washing basin that is easily accessible is provided for food handlers.
      • Fail to ensure hand washing basin is clear from obstruction and easily accessible.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Signs of infestation were observed.