THE LOOKOFF FAMILY RESTAURANT
3369 HIGHWAY 358, ARLINGTON · Food Establishment
3 inspections
- Inspection
1 infraction
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Water sample taken August 14, 2025 was present for total coliforms. Boil water and/or alternate source required. 2 satisfactory samples taken at least 24 hours apart required.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
5 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Cooking equipment observed being used outside with no enclosure or overhead protection. Equipment inside is only to be used. Submit proposal if expanding the kitchen.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Screen door required on the door to the kitchen to prevent access of pests.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Last water sample taken April 24, 2025. Water sample due for bacteriological analysis.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Surfaces not being sanitized. Manual dishwashing not being done properly. Staff educated on manual dishwashing
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Fridge to right of the cooking line measured well above 4*C. Have fridge serviced. Do not use fridge until it can maintain 4*C or less. Temperature logs to be recorded going forward.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
0 infractions