Stephen's II Restaurant

15 Talbot Street W, Blenheim ON N0P 1A0 · Restaurant

50 inspections

1. Follow-upApr 16, 2026

   0 infractions

2. RequiredApr 9, 2026

   3 infractions

   • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
     • Ensure hand washing stations are kept adequately supplied with hot and cold running water
   • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
   • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
     • Equip sanitary facilities with a constant supply of hot and cold running water
3. RequiredDec 3, 2025

   1 infraction

   • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
4. RequiredAug 14, 2025

   2 infractions

   • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
     • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
   • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
5. RequiredApr 10, 2025

   2 infractions

   • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
   • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
6. RequiredDec 12, 2024

   0 infractions

7. RequiredAug 27, 2024

   2 infractions

   • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
     • Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
8. RequiredApr 10, 2024

   1 infraction

   • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
9. RequiredNov 29, 2023

   2 infractions

   • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
     • Ensure ceilings are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
     • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
10. RequiredAug 30, 2023

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
11. RequiredApr 20, 2023

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
      • Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
12. RequiredDec 15, 2022

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
13. RequiredAug 19, 2022

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
14. RequiredApr 7, 2022

    0 infractions

15. RequiredNov 10, 2021

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
16. RequiredAug 18, 2021

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure walls are kept clean and in good repair
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
17. RequiredApr 28, 2021

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
18. RequiredDec 16, 2020

    0 infractions

19. RequiredAug 21, 2020

    4 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • General housekeeping is satisfactory s. 7(1)e, f
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are used only for employee hand washing
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Cover all food in storage
20. RequiredDec 12, 2019

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
21. RequiredAug 20, 2019

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
22. RequiredApr 30, 2019

    4 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
      • Ensure ceilings are kept clean and in good repair.
      • Ensure floors are kept clean and in good repair.
      • Ensure walls are kept clean and in good repair.
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
    • General housekeeping is satisfactory. s. 7(1)e, f
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction.
      • Ensure all equipment, utensils, and surfaces are kept in good repair.
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized.
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Cover all food in storage.
23. RequiredDec 14, 2018

    3 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
      • Ensure ceilings are kept clean and in good repair.
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
    • General housekeeping is satisfactory. s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition.
      • Remove all materials not associated with the daily operation of food premises.
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction.
      • Ensure all equipment, utensils, and surfaces are kept in good repair.
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
24. Follow-upAug 31, 2018

    0 infractions

25. RequiredAug 29, 2018

    6 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair.
      • Ensure walls are kept clean and in good repair.
    • General housekeeping is satisfactory. s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition.
      • Remove all materials not associated with the daily operation of food premises.
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction.
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized.
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
    • Food is held at 4°C (40°F) or less. s. 27(1) a
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less.
    • Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours. s. 27(2) a
      • Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
      • Cover all food in storage.
      • Store all food off the floor.
26. RequiredFeb 22, 2018

    0 infractions

27. RequiredFeb 14, 2018

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
28. RequiredOct 19, 2017

    0 infractions

29. RequiredAug 21, 2017

    0 infractions

30. RequiredFeb 24, 2017

    0 infractions

31. Follow-upFeb 1, 2017

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
32. RequiredJan 25, 2017

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
33. RequiredSep 16, 2016

    0 infractions

34. RequiredSep 9, 2016

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
35. Follow-upMay 18, 2016

    0 infractions

36. RequiredMay 11, 2016

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises
37. Follow-upJan 21, 2016

    0 infractions

38. RequiredJan 8, 2016

    3 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
39. Follow-upSep 30, 2015

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
40. RequiredSep 3, 2015

    1 infraction

    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
41. Follow-upAug 18, 2015

    1 infraction

    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
42. RequiredAug 5, 2015

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
      • Ensure all food is protected from potential contamination and adulteration
43. Follow-upApr 22, 2015

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
      • Maintain cupboards/shelving in a clean and sanitary manner
      • Ensure refrigeration unit is maintained in good repair
      • Maintain refridgeration unit in a clean & sanitary manner
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
44. RequiredApr 7, 2015

    3 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
      • Maintain cupboards/shelving in a clean and sanitary manner
      • Remove ice build up from freezer units
      • Ensure refrigeration unit is maintained in good repair
      • Maintain refridgeration unit in a clean & sanitary manner
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
45. RequiredNov 7, 2014

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Defrost freezer
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
46. RequiredAug 14, 2014

    1 infraction

    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises
47. RequiredFeb 6, 2014

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
48. RequiredNov 15, 2013

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
49. RequiredAug 21, 2013

    0 infractions

50. RequiredJan 31, 2013

    0 infractions