Pig Out BBQ Pickering
B6&B7 780 Kingston Rd, Pickering ON L1V 1A8 · Food Safety Inspections
10 inspections
- Routine
2 infractions
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Minimum of 1 Certified Food Handler per hour of operation?
- Re-Inspection
3 infractions
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- CCP monitoring should be conducted by operator
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine
10 infractions
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands after they are contaminated and before handling food
- Operator to wash hands before putting on disposable gloves
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food handler (does not use tobacco while handling food, has clean outer garments, good personal hygiene, hair confined, free from infectious agent of a disease/skin disease, submit medical exams and tests as required)
- * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
- Operator to ensure food handler’s hair is properly confined while handling food
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- * Observed raw foods stored above cooked / ready-to-eat foods
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine
4 infractions
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
- * Fail to keep toxic / poisonous substance in container bearing identifying label
- Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
- Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
- * Fail to maintain records at premise for one year from date of entry of record of meat received
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to prevent the entrance of insect / rodent / pest
- Operator to ensure food premise shall be protected against the entry of pest
- Minimum of 1 Certified Food Handler per hour of operation?
- Re-Inspection
0 infractions
- Routine
3 infractions
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Proper storage of single-service containers/articles (utensils)
- * Fail to protect single-service articles (utensils) from contamination
- Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Food protected from potential contamination and/or adulteration
- Re-Inspection
0 infractions
- Routine
5 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food handler (does not use tobacco while handling food, has clean outer garments, good personal hygiene, hair confined, free from infectious agent of a disease/skin disease, submit medical exams and tests as required)
- * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
- Operator to ensure food handler’s hair is properly confined while handling food
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide proof of a certified food handler certificate
- Operator to provide proof of a certified food handler certificate
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- Operator to ensure written records are maintained for 1 year
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Re-Inspection
1 infraction
- Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
- * Fail to ensure written food safety procedures for manufactured meat products are approved by a public health inspector
- Operator to ensure written food safety procedures for manufactured meat products are developed and approved by a public health inspector
- Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
- Routine
3 infractions
- Food handler (does not use tobacco while handling food, has clean outer garments, good personal hygiene, hair confined, free from infectious agent of a disease/skin disease, submit medical exams and tests as required)
- * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
- Operator to ensure food handler’s hair is properly confined while handling food
- Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
- * Fail to develop written food safety procedures related to manufactured meat products
- Operator to ensure written food safety procedures for manufactured meat products are developed and approved by a public health inspector
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Food handler (does not use tobacco while handling food, has clean outer garments, good personal hygiene, hair confined, free from infectious agent of a disease/skin disease, submit medical exams and tests as required)