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The Mill

20 John Pound Rd, Tillsonburg ON N4G 0B9 · Restaurant

7 inspections

  1. Required

    3 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • store foods off the floor
  2. Required

    6 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
    • Storage of food
      • store foods off the floor
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods contain indicating easy-to-read thermometers
  3. Required

    4 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
  4. Required

    5 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
      • store foods off the floor
  5. Required

    1 infraction

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
  6. Required

    2 infractions

    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
    • Food premises free of conditions that attract pests
  7. Required

    5 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
    • Storage of food
      • store foods off the floor