Skip to content
Loading map…

The Main Event

422 Main St Biggar SK S0K 0M0 · Food Premises

4 inspections

  1. Routine

    1 infraction

    • Lighting
      • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
  2. Follow-up

    2 infractions

    • Handwashing
      • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
  3. Routine

    2 infractions

    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
  4. Routine

    2 infractions

    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.