Stone Ridge Golf Course - Restaurant
71 Nordic Mine Road Elliot Lake ON P5A 2S9 · Restaurant
5 inspections
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Hand washing station is only to be used for hand washing and shall not be obstructed in any way [Sec. 7(4)]
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds [Sec. 20(1)(a)(ii)(A)]
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- Follow-up
0 infractions
- Follow-up
2 infractions
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Required
2 infractions
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]