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Smokies BBQ

1959 Ottawa St Windsor ON N8Y 1R6 · Restaurant (Full Service)

11 inspections

  1. Required Re-Inspection

    0 infractions

  2. Required

    6 infractions

    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Separate handwash stations are provided with the required supplies
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Adequate protection against pests is provided
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  3. Required Re-Inspection

    1 infraction

    • Adequate protection against pests is provided
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  4. Complaint

    1 infraction

    • Adequate protection against pests is provided
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  5. Required

    1 infraction

    • Adequate protection against pests is provided
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  6. Required Re-Inspection

    0 infractions

  7. Required Re-Inspection

    3 infractions

    • Separate handwash stations are provided with the required supplies
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Toxic and poisonous substances are properly labeled, stored, and used
      • (b) Toxic and poisonous substances are NOT properly labelled [S]
  8. Required

    3 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Other sanitizing agents are approved and used appropriately.
      • (b) Other sanitizing agents are NOT used in accordance with the manufacturer’s instructions [S]
  9. Required Re-Inspection

    0 infractions

  10. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  11. Required

    8 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Records for the purchase of food are retained on the premises for at least a year
      • (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (e) Sanitizing is NOT at appropriate temperature and/or chemical concentrations [C]
    • Other sanitizing agents are approved and used appropriately.
      • (c) A test reagent for determining the concentration of sanitizer is NOT readily available where the sanitizing takes place [S]