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Sauble Dunes Restaurant Bar and Cookhouse

11 Southampton Parkway, Sauble Beach ON N0G 2G0 · Restaurant

6 inspections

  1. Follow-up

    0 infractions

  2. Routine

    3 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • Food handlers refrain from any conduct that could result in contamination of food or food areas
      • Failed to ensure food handler in food premise protects against contamination by hair
  3. Routine

    6 infractions

    • Inspection results are posted as requested by public health inspector
      • Failed to post inspection results in accordance with inspector’s request
    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Food is protected from contamination and adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  4. Follow-up

    0 infractions

  5. Routine

    3 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Stored ice in unsanitary manner
  6. Routine

    4 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Stored ice in unsanitary manner
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation