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SHOOTERS SPORTS BAR

192 HIGHWAY 2, ENFIELD · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 29(2)(a) 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;
      • The bar dishwasher is not providing sanitizer during the rise cycle. Verify that the dishwasher is providing the required100ppm chlorine bleach during the rise cycle before returning it to service.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • The Budweiser branded refrigerator that stores condiments in the kitchen was noted at 10 degrees Celsius at the time of the inspection. It was observed to have a build up of ice on the back side of the refrigerator. Have this refrigerator serviced and ensure that it is capable of holding the refrigeration temperature of 4 Celsius or lower before storing potentially hazardous food items (re-packaged condiments, cake, coleslaw, etc.) inside.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 29(2)(a) 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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. Do not use this dishwasher until it is demonstrated to provide an adequate concentration of sanitizer during the rinse cycle. Bar dishes may be washed in the kitchen mechanical dishwasher until the bar dishwasher is repaired.
  5. Inspection

    1 infraction

    • 29(2)(a) 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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. Do not use this dishwasher until it is demonstrated to provide an adequate concentration of sanitizer during the rinse cycle. Bar dishes may be washed in the kitchen mechanical dishwasher until the bar dishwasher is repaired.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 29(2)(a) 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;
      • A bottle of household chlorine bleach is attached to the sanitizer dispenser for the bar dishwasher. This is not providing adequate sanitizer during the rinse cycle. Wash the bar dishware in the kitchen dishwasher until the bar dishwasher is demonstrated to provide an adequate concentration of sanitizer during the rinse cycle.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • A roughly 5 gallon bucket of gravy was observed cooling in the walk-in refrigerator. Do not cool such large volumes of gravy at once without an ice wand. You may cool this in smaller batches to insure even cooling and so no portion of the item remains in the temperature danger zone for more than 2 hours.