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The Black Goose Grill

525 James Street, Wallaceburg ON N8A 2P1 · Restaurant

44 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    1 infraction

    • 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
  4. Required

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  12. Required

    0 infractions

  13. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  22. Required

    1 infraction

    • 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 soap and paper towel dispensers.
  23. Required

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
      • Provide sufficient detergent or chemicals for washing and sanitizing.
    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
  24. Required

    2 infractions

    • Food is held at 4°C (40°F) or less. s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
  25. Required

    1 infraction

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
  26. Required

    5 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • All cans, containers or wrappings of hazardous foods must bear labels as per Regulations s.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
      • Ensure all surfaces are readily cleanable and non-absorbent
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
  27. Required

    0 infractions

  28. Required

    0 infractions

  29. Required

    0 infractions

  30. Required

    0 infractions

  31. Required

    0 infractions

  32. Required

    1 infraction

    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  33. Required

    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
      • Cover all food in storage
  34. Required

    0 infractions

  35. Required

    0 infractions

  36. Follow-up

    0 infractions

  37. Follow-up

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure wash water is between 60°C and 71°C
  38. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure wash water is between 60°C and 71°C
  39. Follow-up

    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
  40. Required

    2 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure wash water is between 60°C and 71°C
  41. Required

    0 infractions

  42. Required

    2 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  43. Follow-up

    0 infractions

  44. Required

    3 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • 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
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure wash water is between 60°C and 71°C