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Redneck Bistro

12603 Lanark Road, Calabogie ON K0J 1H0 · Restaurant

7 inspections

  1. Follow-up

    4 infractions

    • All food shall be protected from contamination and adulteration
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are corrosion-resistant and non-toxic.
      • Ensure equipment and utensils are free from cracks, crevices and open seams.
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
  2. Required

    6 infractions

    • All food shall be protected from contamination and adulteration
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are free from cracks, crevices and open seams.
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
      • Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
    • Multi-service articles shall be cleaned and sanitized after each use
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
  3. Required

    7 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable
      • Ensure a method for recording and maintaining logs is established for cold-holding temperautures
    • All food shall be protected from contamination and adulteration
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  4. Required

    7 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
    • Multi-service articles shall be cleaned and sanitized after each use
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
    • Sanitary facilities kept in good repair and equipped with necessary supplies
  5. Required

    5 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
      • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
  6. Follow-up

    0 infractions

  7. Required

    3 infractions

    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
      • Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.