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Pembroke Irving Big Stop

1751 Paul Martin Dr, Pembroke ON K8A 6W5 · Restaurant

7 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
  3. Required

    1 infraction

    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain ceilings in good repair in food-handling room
  4. Required

    1 infraction

    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Provide sufficient detergent or chemicals for washing or sanitizing.
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
      • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
  5. Follow-up

    0 infractions

  6. Required

    3 infractions

    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  7. Required

    4 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.