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Smoke's Poutinerie

10 Summer St, St. Catharines ON L2R 3M2 · Restaurant

8 inspections

  1. Re-inspection

    1 infraction

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  2. Re-inspection

    4 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Certified food handler or supervisor is on site during all operating hours.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Handwashing stations are maintained and kept adequately supplied.
  3. Routine Inspection

    5 infractions

    • Certified food handler or supervisor is on site during all operating hours.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
  4. Routine Inspection

    1 infraction

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  5. Routine Inspection

    1 infraction

    • Food premise is kept clean and maintained in a sanitary condition.
  6. Routine Inspection

    2 infractions

    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  7. Re-inspection

    1 infraction

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  8. Routine Inspection

    7 infractions

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Single-service articles are kept in such a manner and place to prevent their contamination.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Toxic and poisonous substances are labelled and stored separately from food.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.