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The Bunkhouse

109 King St Delhi ON N4B 1X7 · Restaurant

9 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    1 infraction

    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Ensure sanitary facility is in good repair
  3. Required

    7 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure iodine concentration is no less than 25 ppm at 24°C (75°F) or greater
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Provide multi-service food containers that are constructed of food grade material
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Ensure sanitary facility is in good repair
  4. Required

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
  5. Follow-up

    0 infractions

  6. Required

    3 infractions

    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
  7. Required

    1 infraction

    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
  8. Follow-up

    0 infractions

  9. Required

    7 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Keep cloths and towels clean, in good repair, and restricted to a single task
      • Replace cloths and towels as often as necessary to keep in sanitary condition
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure iodine concentration is no less than 25 ppm at 24°C (75°F) or greater
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure to change the sanitizing solution when visibly dirty to maintain the required concentration of the solution
      • Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
    • Pest control records are available on site (NC)
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with liquid soap in a dispenser