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Queens View Pub & Restaurant

1613-Hwy 3 East Dunnville ON N1A 2W7 · Restaurant

9 inspections

  1. Follow-up

    0 infractions

  2. Required

    10 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Store single-service containers and articles in a manner preventing contamination
    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • 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
    • 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
    • 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
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
    • Pest control records are available on site (NC)
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  3. Follow-up

    0 infractions

  4. Required

    6 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Store single-service containers and articles in a manner preventing contamination
    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration (C)
      • Cover all food in storage
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Pest control records are available on site (NC)
      • Have records available for review by a medical officer of health or a public health inspector upon request
  5. Follow-up

    0 infractions

  6. Follow-up

    3 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • 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
    • Adequate lighting is provided for food preparation and cleaning (NC)
      • Provide adequate lighting for food preparation and cleaning
  7. Required

    11 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Store single-service containers and articles in a manner preventing contamination
    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • 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)
      • Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration (C)
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
      • Store raw foods separate and below cooked and/or ready-to-eat foods
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
    • 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
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Remove all materials not associated with the daily operation of the premises
    • Adequate lighting is provided for food preparation and cleaning (NC)
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  8. Required

    5 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration (C)
      • Cover all food in storage
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • No room with food is used for sleeping purposes (NC)
      • Ensure that no room where food is prepared, processed, packaged, served, transported, manufactured, sold, offered for sale, or displayed is used for sleeping purposes
  9. Required

    0 infractions