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ROOF HOUND BREWING CO. KINGSTON

573 MAIN, KINGSTON · Food Establishment

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Sanitizer solution in the kitchen was too strong. Ensure to follow manufactures instructions for mixing concentration. Solution was diluted to 200-400ppm during the inspection. Ensure chemicals are labeled.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in the following areas: Inside surfaces of the ice machine (taken out of service during the inspection). Ventilation canopy over cooking equipment. Hard to reach areas around/behind cooking equipment, along baseboards and under shelving.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 19(2)(a) - INADEQUATE WATER SAMPLING PROTCOL BEING FOLLOWED / RECORDS KEPT.
      • Maintain all water sampling results available on-site for audits. Forward last 12 months results to inspector to demonstrate potable water supply.
    • 28(1) - OPERATOR FAILING TO DEMONSTRATE ACCEPTABLE FOOD HYGIENE TRAINING COURSE.
      • Maintain course certificates on-site. Obtain course & forward certificate copy.
    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Acquire test strips / kits and perform daily monitoring for sanitizer, detergent and temperature and keep records.
  5. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Acquire test strips / kits and perform daily monitoring for sanitizer, detergent and temperature and keep records. Have meat supplier provide full label on master containers for meats before next delivery. Remove expired sanitizer from premises.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Small refrigerated prep. table not holding <= 4C in foods. Unit must be serviced / adjusted and holding <= 4C in all areas before reuse. Cease practice of leaving cooked meat out of refrigeration. Small container returned to refrigeration. Remove from refrigeration only when ready to process.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
      • Renew food permit prior to beginning operations.
  6. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Correct dishwasher gauge and sanitize cycle. For chemical sanitizing must meet manufacturers requirement. Correct sanitizer feed. Manually sanitize dishware and equipment until fixed.
  7. Inspection

    2 infractions

    • 19(2)(a) - INADEQUATE WATER SAMPLING PROTOCOL BEING FOLLOWED / RECORDS KEPT. A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide bacteriological water sampling results to inspector for wellwater supply of site to verify supply is potable.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Correct dishwasher gauge and sanitize cycle. For chemical sanitizing must meet manufacturers requirement. Monitor chemical feed daily and keep records. Correct sanitizer feed. Manually sanitize dishware and equipment until fixed.
  8. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide handwashing procedure signage at staff handwashes. Cease practice of leaving unprotected paper toweling in washrooms (corrected during inspection).
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Correct dishwasher gauge and sanitize cycle. Manually sanitize in interim. Make bare wood pallet smooth impervious and easily cleanable. Clean staff washroom and provide brighter lighting.
  9. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide handwashing procedure signage at staff handwashes. Provide waste receptacle at kitchen handwash sink. Cease practice of leaving unprotected paper toweling in washrooms (corrected).
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Correct dishwasher gauge and sanitize cycle. Manually sanitize in interim. Make bare wood pallet smooth impervious and easily cleanable. Clean staff washroom and provide brighter lighting.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler requires slight temperature adjustment so holding <=4C in all areas. Large refrigerated prep. table has been taken out of use and must be serviced / adjusted and holding <=4C before reuse. Small amount of potentially hazardous foods was discarded. Operator must resume temperature monitoring of all refrigeration and keep records including corrections.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • All foods prepared in walk-in cooler must be properly labelled and dated to ensure proper rotations (FIFO). Clean exterior of dry ingredient containers and ensure labelled.