SMOKEHOUSE TAP AND GRILL, THE
6 OLIPHANT ST, BRIGHTON ON K0K 1H0 · Food Safety
12 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Either mechanical or manual dishwashing must be provided.
- Required
3 infractions
- Either mechanical or manual dishwashing must be provided.
- Testing reagent used to determine concentration of sanitizer.
- Utensils sanitized manually as prescribed in the regulation.
- Follow-up
1 infraction
- Food handler completed food handler training.
- Fail to ensure completion of food handler training by food handler or supervisor
- Food handler completed food handler training.
- Follow-up
3 infractions
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Either mechanical or manual dishwashing must be provided.
- Food handler completed food handler training.
- Required
14 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
- Fail to maintain equipment, utensils and or multi-service articles in good repair
- Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
- Fail to use food contact equipment and or utensils that are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
- Fail to maintain and arrange furniture in clean and sanitary condition
- Fail to maintain and arrange equipment in clean and sanitary condition
- Fail to maintain and arrange appliances in clean and sanitary condition
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
- Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Fail to protect against entry, harbouring and breeding of pests
- Fail to maintain records of pest control measures taken
- Fail to retain pest control records for one year
- Either mechanical or manual dishwashing must be provided.
- Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Fail to provide drainage racks that are corrosion-resistant
- Testing reagent used to determine concentration of sanitizer.
- Fail to use or provide test reagent to determine concentration of sanitizer
- Utensils sanitized manually as prescribed in the regulation.
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
- Fail to clean and sanitize multi-service articles after each use and as often as necessary
- Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
- Sanitary facilities shall be maintained as prescribed in the regulation.
- Fail to keep sanitary facility clean and in good repair
- Fail to equip sanitary facility with a durable, easy to clean waste receptacle
- Food is safe to eat.
- Fail to protect food from contamination and adulteration
- Food handler completed food handler training.
- Fail to ensure presence of certified food handler or supervisor during all hours of operation
- Fail to ensure completion of food handler training by food handler or supervisor
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
- Fail to ensure food handler washes hands as necessary
- Floor and floor coverings are tight, smooth and non-absorbent.
- Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
- Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
- Food premise not maintained to permit clean and sanitary walls
- Food premise not maintained to permit clean and sanitary ceilings
- Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
- Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
- Food premise not maintained with clean walls and in good repair in food handling and food storage rooms
- Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Required
18 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
- Fail to maintain equipment, utensils and or multi-service articles in good repair
- Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
- Fail to use food contact equipment and or utensils that are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
- Fail to maintain and arrange furniture in clean and sanitary condition
- Fail to maintain and arrange equipment in clean and sanitary condition
- Fail to maintain and arrange appliances in clean and sanitary condition
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
- Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Fail to protect against entry, harbouring and breeding of pests
- Fail to maintain records of pest control measures taken
- Fail to retain pest control records for one year
- Cloths and towels maintained in clean, good repair and not used for other purposes.
- Fail to maintain cloths and towels in good repair for cleaning, drying and polishing utensils
- Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
- Fail to use clean cloths and towels in good repair for cleaning, drying and polishing utensils
- Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
- Used cloths and towels for purpose other than for cleaning, drying and polishing utensils
- Used cloths and towels for purpose other than for cleaning food contact surfaces
- Either mechanical or manual dishwashing must be provided.
- Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Fail to provide drainage racks that are corrosion-resistant
- Testing reagent used to determine concentration of sanitizer.
- Fail to use or provide test reagent to determine concentration of sanitizer
- Utensils sanitized mechanically as prescribed in the regulation.
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
- Fail to clean and sanitize multi-service articles after each use and as often as necessary
- Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
- Sanitary facilities shall be maintained as prescribed in the regulation.
- Fail to keep sanitary facility clean and in good repair
- Fail to equip sanitary facility with a durable, easy to clean waste receptacle
- Food is safe to eat.
- Fail to protect food from contamination and adulteration
- Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
- Food in storage protected from contamination.
- Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
- Food handler completed food handler training.
- Fail to ensure presence of certified food handler or supervisor during all hours of operation
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
- Fail to ensure food handler washes hands as necessary
- Floor and floor coverings are tight, smooth and non-absorbent.
- Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
- Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
- Food premise not maintained to permit clean and sanitary walls
- Food premise not maintained to permit clean and sanitary ceilings
- Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
- Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
- Food premise not maintained with clean walls and in good repair in food handling and food storage rooms
- Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
- Food premises shall be equipped and maintained as prescribed in the regulation.
- Hand washing station used other than for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Follow-up
0 infractions
- Required
3 infractions
- Testing reagent used to determine concentration of sanitizer.
- Utensils sanitized mechanically as prescribed in the regulation.
- Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
- Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
- Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
- Required
0 infractions