RESTAURANT LA BELLE PLACE

Inspection summary

RESTAURANT LA BELLE PLACE has been inspected 5 times by Ville de Montréal since August 23, 2019. The most recent inspection, on January 13, 2021, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded 4 times across 4 separate inspections, most recently on December 17, 2019. For example: The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded once on November 14, 2019. For example: The operator concerned shall use equipment or facilities in good working order designed, constructed, manufactured, maintained and arranged in such a way as to function as intended, to permit the cleaning and disinfection of all surfaces and so as not to contaminate the products.

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded once on September 24, 2019. For example: The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded once on January 13, 2021. For example: The operator of a cannery or establishment, place or vehicle where products are prepared, packaged, processed, packaged, stored, landed, received, given for promotional purposes, offered for sale or sold, or held for sale or supply of services for remuneration or gift for promotional purposes, shall maintain the cannery, establishment, place, premises, vehicle and equipment of its own. The operator shall prevent the development of the facilities, the execution of the preparation, packaging or processing of the products, their storage or the execution of any other operation or the use of the equipment from affecting the safety of the products or the sanitary conditions of the operation.

About this data

These results come from Ville de Montréal, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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