Sawmill Creek Golf & Country
3790 Lakeshore Road, Camlachie ON N0N 1E0 · Restaurant
8 inspections
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
- Fail to use an acceptable method for the wash, rinse, sanitize technique.
- Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
- Required
2 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Food is held at 4°C (40°F) or less.
- Required
0 infractions
- Required
0 infractions
- Required
7 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a probe thermometer to monitor 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.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in storage or on display with a food grade cover.
- Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
- Fail to store toxic / poisonous substance separate from food.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
- Food is held at 4°C (40°F) or less.
- Required
1 infraction
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to store food off the floor to prevent contamination.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
0 infractions
- Required
3 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to protect food from potential contamination.
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide soap 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.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).