THE PORT PUB
980 TERRYS CREEK, PORT WILLIAMS · Food Establishment
6 inspections
- Inspection
3 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Both large cutting boards on the prep coolers require resurfacing. Reseal gap between handwash sink and the wall. Clean and reseal the dish pit area. Remove duct tape.
- 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;
- Install paper towel dispenser at the handwash sink for the coffee station.
- 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;
- Thorough cleaning still required throughout the kitchen (ceiling vents, baseboards, bottoms of doors).
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
5 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Both large cutting boards on the prep coolers require resurfacing. Several smaller cutting boards require replacing - discarded. Reseal gap between handwash sink and the wall. Clean and reseal the dish pit area. Remove duct tape.
- 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;
- Install paper towel dispenser at the handwash sink for the coffee station.
- 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;
- Dishwasher soap and sanitizer pails empty at the time of inspection. Sanitizer measured 0ppm. Pails were replaced and sanitizer concentration measured 100ppm.
- 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;
- Thorough cleaning required throughout the kitchen (ceiling vents, baseboards, bottoms of doors, fan guards in walk-ins, racks in walk-ins, bulk storage containers, grease container and surrounding area outside).
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Ants noted in the kitchen. Consult with contracted pest control company to rectify.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired July 16, 2025. Renewal documents provided.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Inspection
0 infractions
- Inspection
5 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Walls throughout the kitchen require patching and re-painting.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Lighting level low in 2nd walk-in cooler. Replace burnt out bulbs.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Staff washroom toilet requires repair. Hot water shut off due to a leak - repair.
- 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;
- Cleaning required in the following areas: Fan guards in the walk-in coolers. Baseboards, bottom of doors and under shelving/equipment (hard to reach areas) throughout the kitchen. Ceiling vents in throughout the kitchen and dinning areas.
- 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.
- Chicken wings noted thawing at room temperature. Moved to walk-in during the inspection.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions