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Stacked Pancake & Breakfast House

140 Hwy 8, Stoney Creek ON L8G 1C2 · Restaurant

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  3. Complaint

    0 infractions

  4. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
  5. Routine Inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
  8. Re-inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  9. Re-inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Testing reagent used to determine concentration of sanitizer
  10. Routine Inspection

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Testing reagent used to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
    • Food is held at 4°C (40°F) or less
  11. Complaint

    0 infractions

  12. Routine Inspection

    7 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Keep cloths clean, in good repair, and restricted to a single task
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
    • Food in storage protected from contamination
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wear clean outer garments
      • Ensure food handlers wash hands as often as necessary
    • Appropriate use of milk and milk products
  13. Routine Inspection

    2 infractions

    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Certified food handler present in the food service premise