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SCHOOLHOUSE BREWERY

40 WATER, WINDSOR · Food Establishment

5 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM
      • Labelling on chemical spray bottles in kitchen & at bar to include directions for use. Bar glasswasher - wash temperature too low. Correct to meet manufacturer's specifications & provide accurate temperature gauge.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM
      • Keep chemical spray bottles in kitchen & at bar fully labelled including directions for use. Provide test strips / kit for per-acetic acid if used in facility. Bar glasswasher - wash temperature too low. Correct to meet manufacturer's specifications & provide accurate temperature gauge. Label & date foods in walk-in cooler. Add rear storage fridges to routine monitoring records > = twice / day. Keep staff bathroom logs up to date. Move beverage mixes to store room.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM
      • Replace expired "Quats" test strips for monitoring sanitizer. Record final Rinse / Sanitize temperature for dishwasher logs. Keep chemical spray bottles in kitchen & at bar fully labelled including directions for use. Provide test strips / kit for per-acetic acid if used in facility. Bar glasswasher - wash temperature too low. Correct to meet manufacturer's specifications & provide accurate temperature gauge. Label & date foods in walk-in cooler. Slightly adjust temperature on refrigerated prep. table to be <= 4C in foods. Add rear storage fridges to routine monitoring records > = twice / day. Replace bulb not working in male washroom.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT
      • Operator must renew permit immediately and obtain permit prior to beginning operations.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED. A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Acquire test strips / kit for monitoring sanitizer concentrations in kitchen dishwasher and bar glasswasher. Perform daily & keep records. Correct glasswasher sanitizer feed. Label fully sanitizer bottle including concentrations and directions for use. Provide warm water for handwashing male public washroom and replace 1 light bulb. Provide raw zone / counter area for handling of raw foods.