RESTAURANT LE BBQ DORE
3392 Rue Jean-Talon Est, Montréal, Québec, Montréal · Restaurant
Inspection summary
RESTAURANT LE BBQ DORE has been inspected 2 times by Ville de Montréal since July 30, 2015. The most recent inspection, on October 22, 2015, recorded 2 infractions.
None of the 2 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 temperature control.
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 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 2 times across 2 separate inspections, most recently on October 22, 2015. For example:
The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
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 2 times across 2 separate inspections, most recently on October 22, 2015. For example:
Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
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.
2 inspections
- Inspection
2 infractions
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
- Inspection
2 infractions
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
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