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Sociable Kitchen and Tavern

45 King George Rd, Brantford ON N3R 5K2 · Restaurant

7 inspections

  1. Required

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  2. Required

    1 infraction

    • Frozen food storage and handling
  3. Required

    2 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food is held at 4°C (40°F) or less
  4. Complaint

    6 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food protected from contamination or adulteration
      • Ensure food handlers refrain from conduct causing contamination of food and food areas
      • Ensure food handlers wash hands as often as necessary
    • Food processed in a safe manner
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
      • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  5. Follow-up

    0 infractions

  6. Follow-up

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Food is held at 4°C (40°F) or less
  7. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less