Sunset Grill
2120 Rymal Rd. E, Glanbrook L0R 1P0 · Restaurant
10 inspections
- Routine Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Food is held at 4°C (40°F) or less
- 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
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Complaint
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store food off the floor to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Routine Inspection
4 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Food protected from contamination or adulteration
- Store and handle ice in a sanitary manner
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Separate hand washing basin provided for food handlers
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 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
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
2 infractions
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation