Shady Pine Family Restaurant
9464 Longwoods Road, Chatham ON N7M 5J1 · Restaurant
32 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
4 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Toxic/poisonous substances are stored separately from food s. 23
- Ensure all toxic/poisonous substances are used in a manner to prevent contamination of food and food contact surfaces
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- All meat present has been obtained from an animal inspected and approved for use in accordance with pertinent legislation s. 38(1)
- Ensure all meats are from a government approved source
- Ensure all manufactured meat products are tagged, stamped, or labelled to identify the meat processing plant of origin
- All meat present has been obtained from an animal inspected and approved for use in accordance with pertinent legislation s. 38(1)
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
0 infractions
- Required
1 infraction
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Required
2 infractions
- Dipper well with running water s.59(f)
- Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
- Provide a dipper well with potable running water
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Dipper well with running water s.59(f)
- Required
0 infractions
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Provide an accurate thermometer for the dishwashing and sanitizing temperatures
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
4 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Food handler hygiene s.65(1)
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 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 s.59(g) / 62 / 79
- Required
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Remove ice build up from freezer units
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
0 infractions
- Required
0 infractions