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Sauble Golf & Country Club

678 Bruce County Road 8, Sauble Beach ON N0H 2G0 · Restaurant

6 inspections

  1. Follow-up

    0 infractions

  2. Routine

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • 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
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
  3. Follow-up

    0 infractions

  4. Routine

    4 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation
    • Records of all pest control measures that are undertaken in the premise shall be maintained
    • Food is processed in a manner that makes the food safe to eat
    • 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
  5. Follow-up

    0 infractions

  6. Routine

    7 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils using agent for which test reagent not readily available
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep toxic substance in container bearing identifying label
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
      • Operated food premise — fail to keep sanitary facility sanitary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • 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
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • 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