Skip to content
Loading map…

STEPHANIE'S RESTAURANT

1686 Highway 34, Hawkesbury, Ontario, K6A 2R2 · Restaurant

8 inspections

  1. Required

    4 infractions

    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food contact surfaces properly designed, constructed, installed and maintained
  2. Required

    5 infractions

    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • General housekeeping is satisfactory
  3. Required

    3 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food contact surfaces properly designed, constructed, installed and maintained
  4. Required

    3 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Food protected from potential contamination and adulteration
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
  5. Follow-up

    3 infractions

    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene
    • Food protected from potential contamination and adulteration
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
  6. Required

    3 infractions

    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
  7. Required

    5 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration
  8. Required

    6 infractions

    • Mechanical ventilation operable where required
    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Thermometers used to verify food preparation and storage temperatures