STONE CROCK - CATERING & EVENTS
#1398 KING ST N, ST. JACOBS ON N0B 2N0 · Facility
7 inspections
- Re-inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
3 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 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
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
5 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- 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 ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- 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
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food premise is protected against the entry and harbouring of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
0 infractions
- Compliance Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
0 infractions