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The One Restaurant

5084 21 Hwy, Port Elgin ON N0H 2C5 · Restaurant

8 inspections

  1. Routine

    2 infractions

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
  2. Routine

    3 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
  3. Routine

    3 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
  4. Routine

    1 infraction

    • Ice for food or drink is from potable water and maintained in a sanitary manner
  5. Complaint

    0 infractions

  6. Routine

    0 infractions

  7. Routine

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
  8. Routine

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher