Skip to content
Loading map…

The Blyth Inn Inc.

422 Queen Street, Blyth ON N0M 1H0 · Restaurant

12 inspections

  1. Follow-up

    0 infractions

  2. Required

    2 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface sanitized as necessary
  3. Required

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with wash water temperature thermometer
  4. Required

    4 infractions

    • Ventilation system is maintained
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to maintain mechanical dishwasher according to certification from NSF International for commercial use
    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Stored ice in unsanitary manner
  5. Required

    3 infractions

    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to maintain mechanical dishwasher according to certification from NSF International for commercial use
    • 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
  6. Follow-up

    0 infractions

  7. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
  8. Required

    1 infraction

    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Handled ice in unsanitary manner
  9. Follow-up

    0 infractions

  10. Required

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with smooth floor surface where food handled
    • 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
      • Used food equipment not of readily cleanable form
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  11. Follow-up

    0 infractions

  12. Required

    5 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
    • Ventilation system is maintained
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure facility 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
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination