Skip to content
Loading map…

Riverbend Grillhouse

57 Princess St., Glen Morris ON N0B 1W0 · Restaurant

2 inspections

  1. Required

    4 infractions

    • Did the operator give notice of intent to commence operation of the food premise?
      • Every person who intends to commence to operate a food premise shall give notice of the person’s intention to the medical officer of health of the health unit in which the food premise will be located
      • A person who gives notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16 (2) of the Act shall include his or her name, contact information and the location of the food premise in the notice.
      • You can access the Grand Erie Public Health (GEPH) guide to opening food premise and notice of intent to operate and assessment checklist by visiting the food safety webpage and clicking on the opening or renovating a restaurant tab: http://www.bchu.org/ServicesWeProvide/Inspections/FoodSafety/Pages/default.aspx
      • Complete and submit the Grand Erie Public Health (GEPH) Notice of Intent and Assessment Checklist by visiting the food safety webpage and clicking on the opening or renovating a restaurant tab: https://bchu.org/wp-content/uploads/2023/07/Food-Premise-Notice-of-Intent-and-Assessment-Checklist-BCHU-Updated-3_Redacted.pdf
      • Every person who operates a food premise shall maintain and operate the food premise in accordance with the regulations.
    • Separate hand washing basin provided for food handlers
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food protected from contamination or adulteration
  2. Required & Complaint

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Manual dishwashing: Wash, rinse, sanitize technique