Simcoe Billiards
37 Sydenham St Simcoe ON N3Y 1R6 · Snack Bar / Refreshment Stand
6 inspections
- Follow-up
0 infractions
- Follow-up
2 infractions
- Either manual or mechanical dishwashing provided (C)
- Provide a commercial grade mechanical dishwasher
- Provide a three-compartment sink of sufficient size for the cleaning and sanitizing of utensils
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- Either manual or mechanical dishwashing provided (C)
- Required
2 infractions
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations situated for convenient access by food handlers
- Either manual or mechanical dishwashing provided (C)
- Provide a three-compartment sink of sufficient size for the cleaning and sanitizing of utensils
- Dedicated hand washing stations provided for food handlers (C)
- Follow-up
1 infraction
- Food protected from contamination or adulteration (C)
- Store all food, including beverages, off the floor to prevent contamination
- Food protected from contamination or adulteration (C)
- Required
8 infractions
- Mechanical dishwashing requirements are met, if applicable (C)
- Ensure hot water sanitizer is maintained at 82°C (180°F) or greater for a minimum of 10 seconds
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
- Food protected from contamination or adulteration (C)
- Cover all food in storage
- Store all food, including beverages, off the floor to prevent contamination
- All food products are supplied by an inspected facility (Federal, Provincial, or Municipal) (C)
- Ensure all food product is supplied from an approved source
- Ensure that records of food purchases are retained on site for at least one year from the date of purchase
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
- Ensure equipment, utensils and multi-service articles and food contact surfaces are made of a form and material that can be readily cleaned and sanitized
- Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Mechanical equipment is provided with accurate thermometer (NC)
- Provide an easy-to-read thermometer that accurately shows wash and rinse water temperatures
- Mechanical dishwashing requirements are met, if applicable (C)
- Required
2 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
- Mechanical equipment is provided with accurate thermometer (NC)
- Provide an easy-to-read thermometer that accurately shows wash and rinse water temperatures
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)