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Tandoori Nation (Coach House Inn)

7189 Highway 6, Tobermory ON N0H2R0 · Restaurant

9 inspections

  1. Routine

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
  2. Routine

    0 infractions

  3. Routine

    12 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
      • Failed to provide handwashing stations with adequate supplies
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operated food premise- equipment not arranged to permit maintenance in sanitary condition
    • Ventilation system is maintained
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Operated food premise — fail to provide equipment for cleaning and sanitizing utensils as required
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • Frozen foods are kept frozen until sold or prepared for use
      • Failed to maintain frozen food in frozen state until prepared for use
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  4. Follow-up

    0 infractions

  5. Routine

    12 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation
    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operated food premise- equipment not arranged to permit maintenance in sanitary condition
    • Ventilation system is maintained
    • Records of all pest control measures that are undertaken in the premise shall be maintained
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  6. Routine

    0 infractions

  7. Routine

    0 infractions

  8. Routine

    2 infractions

    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize utensils as often as necessary
  9. Routine

    7 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Mechanical dishwashers constructed, designed and maintained properly
    • Multi-service articles are cleaned and sanitized after each use
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation