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Red Canoe Restaurant

45 Edgewater Park Rd Kearney ON P0A 1M0 · Restaurant

9 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    9 infractions

    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Food protected from potential contamination and/or adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
    • 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
    • Food is prepared in a safe manner
      • Do not thaw hazardous foods at room temperature
      • Observed potentially hazardous foods not being thawed in an appropriate and safe manner
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • 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
    • Washing hands thoroughly before and after handling food
      • Food handlers must wash hands after they are contaminated and before handling food
  3. Compliance (Required)

    0 infractions

  4. Compliance (Required)

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
    • 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
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
  5. Re-inspection

    0 infractions

  6. Compliance (Required)

    3 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary
    • 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)
    • 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
  7. Compliance (Required)

    1 infraction

    • 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
  8. Compliance (Required)

    3 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
    • 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
  9. Compliance (Required)

    0 infractions