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Station Taphouse and Steak Company

603 McIntyre St E North Bay ON P1B 1E6 · Restaurant

10 inspections

  1. Compliance (Required)

    4 infractions

    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
      • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that are corrosion resistant/non-toxic/non-absorbent
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to provide test reagent strips for approved sanitizer
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
  2. Compliance (Required)

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
      • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  3. Compliance (Required)

    5 infractions

    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Food is prepared in a safe manner
      • Do not thaw hazardous foods at room temperature
      • Observed potentially hazardous foods not being thawed in an appropriate and safe manner
    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
  4. Compliance (Required)

    6 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Floors clean and in good repair
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
      • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure all foods are covered in storage
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
  5. Compliance (Required)

    3 infractions

    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Floors clean and in good repair
      • * Fail to ensure floor of dishwashing area kept clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
  6. Compliance (Required)

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  7. Re-inspection

    1 infraction

    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
  8. Compliance (Required)

    5 infractions

    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
      • * Fail to keep toxic / poisonous substance separate from food
      • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • * Fail to provide an easily readable thermometer for the dishwashing and sanitizing temperatures
      • Hot water sanitizer must be at 82°C or greater for at least 10 seconds
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
      • Wash water must be between 60°C and 71°C
      • Operator to provide an easily readable thermometer to verify the dishwashing and sanitizing temperatures
    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
  9. Re-inspection

    0 infractions

  10. Compliance (Required)

    5 infractions

    • Constant supply of hot and cold running water under pressure
      • * Fail to provide premise with hot and/or cold water under pressure
      • Operator to ensure hot and cold running water under pressure is provided
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
      • Operator to ensure light fixtures are properly covered
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)