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Piper Arms Pub

299 Wayne Gretzky Pkwy, Brantford ON N3R 8A5 · Restaurant

6 inspections

  1. Required

    0 infractions

  2. Required

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a constant supply of hot and cold running water
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Ensure food handlers wash hands as often as necessary
  3. Required & Complaint

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  4. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Food protected from contamination or adulteration
    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
      • You can access the Grand Erie Public Health (GEPH) Food Handler Certification Program dates and registration by visiting the Clinics and Classes calendar webpage and clicking on 'Food Safety Course - In-person' or 'Food Safety Challenge Exam' tabs: https://bchu.org/classes-and-clinics/
  5. Follow-up

    1 infraction

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  6. Required

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Food processed in a safe manner
      • Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
      • Cook whole poultry at 82°C (180°F) for 15 seconds
      • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service