Q BBQ PUBLIC HOUSE
#-164 BEVERLY ST, CAMBRIDGE ON N1R 3Z5 · Facility
7 inspections
- Compliance Inspection
5 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- 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
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Certified food handler present in the food service premise
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
4 infractions
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- 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
- Provide hand washing basin in a convenient location in the food preparation area
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food protected from contamination or adulteration
- Compliance Inspection
3 infractions
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Food protected from contamination or adulteration
- Compliance Inspection
2 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Compliance Inspection
8 infractions
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Refrigeration and hot-holding equipment maintained
- Provide adequate refrigeration space for food storage (sections 7 and 30)
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises (s.7)
- Food premise is protected against the entry and harbouring of pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food protected from contamination or adulteration
- Compliance Inspection
6 infractions
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Food processed in a safe manner
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- 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
- Food protected from contamination or adulteration