Riverbowl

310 Ontario St Burk's Falls ON P0A 1C0 · Bar

14 inspections

1. Re-inspectionJun 18, 2026

   1 infraction

   • Floors clean and in good repair
     • * Fail to ensure floors of food premise are kept clean and/or in good repair
     • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
     • Operator to ensure floors are kept clean and in good repair
     • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
2. Compliance (Required)Jun 3, 2026

   3 infractions

   • Floors clean and in good repair
     • * Fail to ensure floors of food premise are kept clean and/or in good repair
     • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
     • Operator to ensure floors are kept clean and in good repair
     • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
   • 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
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
3. Re-inspectionFeb 10, 2026

   3 infractions

   • Floors clean and in good repair
     • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
     • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
   • 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 of sound and tight construction
     • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
   • Minimum of 1 Certified Food Handler per hour of operation?
     • * Fail to provide a minimum of 1 certified food handler per hour of operation
     • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
4. Compliance (Required)Feb 3, 2026

   5 infractions

   • Floors clean and in good repair
     • * Fail to ensure floor of dishwashing area kept clean and in good repair
     • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
     • Operator to ensure floors are kept clean and in good repair
     • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure all foods are covered in storage
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
   • Minimum of 1 Certified Food Handler per hour of operation?
     • * Fail to provide a minimum of 1 certified food handler per hour of operation
     • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
5. Compliance (Required)Nov 21, 2025

   1 infraction

   • 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
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
6. Re-inspectionAug 15, 2025

   0 infractions

7. Compliance (Required)Aug 12, 2025

   4 infractions

   • 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
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
     • * Evidence of pests observed
     • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
   • 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
     • * Fail to use equipment/non-food contact surfaces for its intended purpose
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
8. Compliance (Required)Apr 1, 2025

   2 infractions

   • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
     • * Fail to remove garbage / wastes when necessary to maintain sanitary condition
     • Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
   • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
     • * Fail to keep toxic / poisonous substance in container bearing identifying label
     • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
9. Re-inspectionNov 7, 2024

   1 infraction

   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide mechanical dishwasher in good repair
     • Operator to ensure mechanical dishwasher is maintained in good repair
10. Compliance (Required)Nov 5, 2024

    7 infractions

    • 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
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
      • Operator to ensure the washroom facilities are maintained clean and in good repair
    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
      • Operator to ensure food handler’s hair is properly confined while handling food
    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Operator to ensure mechanical dishwasher is maintained in good repair
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
      • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
11. Re-inspectionAug 22, 2024

    2 infractions

    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
12. Compliance (Required)Aug 14, 2024

    4 infractions

    • 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
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • 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
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
13. Re-inspectionApr 23, 2024

    4 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
14. Compliance (Required)Apr 9, 2024

    7 infractions

    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
      • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
    • 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
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods