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The Boat North Bay

225 Memorial Dr North Bay ON · Restaurant

8 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    4 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
      • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  3. Compliance (Required)

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • * Fail to provide an easily readable thermometer for the dishwashing and sanitizing temperatures
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Wash water must be between 60°C and 71°C
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
      • Operator to provide an easily readable thermometer to verify the dishwashing and sanitizing temperatures
  4. Complaint

    0 infractions

  5. Compliance (Required)

    1 infraction

    • Washing hands thoroughly before and after handling food
  6. Re-inspection

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
    • Potentially hazardous food is held at 4°C (40°F) or lower
  7. Re-inspection

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • * Fail to provide adequate refrigerated space for potentially hazardous food storage
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
  8. Compliance (Required)

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower