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Plank Road Taps & Grill

29-31 Main St Hagersville ON N0A 1H0 · Restaurant

12 inspections

  1. Follow-up

    0 infractions

  2. Required

    4 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are tight, smooth, and non-absorbent
  3. Required

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
      • Ensure ceilings are kept clean and in good repair
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
  4. Follow-up

    0 infractions

  5. Required

    4 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
      • Ensure ceilings are kept clean and in good repair
  6. Required

    1 infraction

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
      • Ensure ceilings are kept clean and in good repair
  7. Required

    1 infraction

    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
  8. Follow-up

    0 infractions

  9. Required

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Pest control records are available on site (NC)
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
  10. Follow-up

    0 infractions

  11. Follow-up

    0 infractions

  12. Required

    8 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure quaternary ammonium compound is no less than 200 ppm at 24°C (75°F) or greater
      • Ensure sanitizing agents are used in accordance with the manufacturer's instructions
    • All food is processed in a manner that makes the food safe to eat (C)
      • Reheat food to original cooking temperatures within 2 hours
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
      • Clean and sanitize garbage containers after each use
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
    • Mechanical equipment is provided with accurate thermometer (NC)
      • Provide an easy-to-read thermometer that accurately shows wash and rinse water temperatures