Roxy
216 Front St N, Sarnia ON N7T 5S5 · Restaurant
7 inspections
- Follow-up
2 infractions
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Lighting is adequate for food preparation and cleaning.
- Fail to ensure that light(s) are appropriately covered.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Required
6 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Ceilings are clean and in good repair
- Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
- Lighting is adequate for food preparation and cleaning.
- Fail to ensure that light(s) are appropriately covered.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
3 infractions
- Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
- Fail to store utensils/dishware in a manner preventing contamination.
- Floors are clean and in good repair.
- Fail to ensure floor of food-handling room is kept clean and in good repair.
- Lighting is adequate for food preparation and cleaning.
- Fail to ensure that light(s) are appropriately covered.
- Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
- Required
3 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
- Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
- Fail to store toxic / poisonous substance separate from food.
- Food is held at 4°C (40°F) or less.
- Required
1 infraction
- Lighting is adequate for food preparation and cleaning.
- Fail to ensure that light(s) are appropriately covered.
- Lighting is adequate for food preparation and cleaning.
- Required
2 infractions
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
- Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
- Fail to store ice in a sanitary manner.
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Required
3 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide disposable paper towels from a dispenser in the food preparation area.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
- Thermometers are used to verify food preparation and storage temperatures.