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The Millstone Public House 4 Inc.

1135 HIGHWAY 2, LANTZ · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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;
      • The kitchen dishwasher did not have a supply of sanitizer at the beginning of the inspection.
    • 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;
      • The bar mechanical dishwasher was not providing a detectable concentration of sanitizer during the rinse portion of the cycle.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • The food preparation line hand washing station did not have a supply of soap at the beginning of the inspection.
    • 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;
      • The bar dishwasher is not providing a detectable concentration of sanitizer during the rinse cycle. Until this dishwasher is demonstrated to provide an adequate concentration of sanitizer during the rinse cycle, bar dishware must be washed in the kitchen mechanical dishwasher.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Do not use the hand washing sink for any other purpose than hand washing. If this sink is required for dishwashing or food preparation, install another dedicated hand washing sink.
    • 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;
      • The bar dishwasher sanitizer reservoir was empty. Regular cleaning and maintenance should include insuring that the dishwashers have an adequate supply of chemicals required to correctly clean and sanitize dishware.
    • 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.
      • Do not thaw meat or other potentially hazardous food items at room temperature. Thawing may be done in the refrigerator, under continuously running cold water, in the microwave, or as a part of the cooking process.