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Santa Fe - Bar and Grill

112 Deep River Road, Deep River ON K0J 1P0 · Restaurant

5 inspections

  1. Required

    6 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
      • Thaw all potentially hazardous foods at a temperature of 4°C (40°F) or less
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
      • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is processed in a manner that makes the food safe to eat
      • Process all food in a manner that makes food safe to eat
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
  2. Required

    2 infractions

    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
  3. Required

    3 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
  4. Required

    2 infractions

    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
      • Ensure all the equipment, utensils and multi-service articles are suitable for their intended purpose.
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
  5. Required

    1 infraction

    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.