Scroggies Grillhouse & Bar
575 Murphy Rd, Sarnia ON N7S 5B6 · Restaurant
7 inspections
- Required
3 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide an accurate indicating thermometer in an easy-to-read location.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure iodine concentration is at least 12.5 - 50 parts per million at 24°C or greater for at least 45 seconds.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Thermometers are used to verify food preparation and storage temperatures.
- Follow-up
0 infractions
- Required
4 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
- 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 contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Ceilings are clean and in good repair
- Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
0 infractions
- Required
4 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
- Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
- Fail to store toxic / poisonous substance separate from food.
- 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.
- Lighting is adequate for food preparation and cleaning.
- Fail to ensure that light(s) are appropriately covered.
- Food is held at 4°C (40°F) or less.
- Required
3 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Food is held at 4°C (40°F) or less.
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.