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The Bunkers Eats & Entertainment

392 BROADWAY ST W YORKTON SK S3N 0P1 · Food Premises

3 inspections

  1. Routine

    5 infractions

    • Plumbing
      • Water supply is not protected from back-siphonage. Refer to subclause 20(1)(b)(v) of The Food Safety Regulations and 1.13.3 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Manual Dishwashing
      • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Maintenance & General Sanitation
      • Washrooms are not maintained in sanitary condition. Refer to 4.5 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  2. Follow-up

    0 infractions

  3. Routine

    4 infractions

    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Maintenance & General Sanitation
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • Washrooms are not equipped with single use towels in dispensers, hot air dryers, roller-type linen or roller-type cotton towels. Refer to 4.4.b of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Plumbing
      • Water supply is not protected from back-siphonage. Refer to subclause 20(1)(b)(v) of The Food Safety Regulations and 1.13.3 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.