The Royal Crown Pub & Grill
73 King St E, Bowmanville ON L1C 2Z2 · Food Safety Inspections
4 inspections
- Re-Inspection
4 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Walls clean and in good repair
- * Fail to ensure walls of food premise kept clean and in good repair
- Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
14 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Thermometers used to verify food preparation and storage temperatures
- * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands after they are contaminated and before handling food
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
- * Fail to keep toxic / poisonous substance in container bearing identifying label
- Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Operator to ensure utensils are manually sanitized after each mechanical wash cycle
- Liquid wastes handled and collected in sanitary manner
- * Fail to dispose of liquid waste in sanitary manner
- Operator to ensure liquid waste is handled and disposed in a sanitary manner
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Floors clean and in good repair
- * Fail to ensure floor of dishwashing area kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Walls clean and in good repair
- * Fail to ensure walls of food premise kept clean and in good repair
- Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- General housekeeping is satisfactory
- * Fail to remove all materials not associated with the daily operation of the food premise
- * Fail to arrange furniture, equipment and appliances as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition
- Operator to remove all materials not associated with the daily operation of food premise
- Operator to ensure the furniture, equipment and appliances are arranged to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition
- Potentially hazardous food is held at 4°C (40°F) or lower
- Re-Inspection
2 infractions
- Floors clean and in good repair
- * Fail to ensure floor of dishwashing area kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- Floors clean and in good repair
- Routine
12 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Food protected from potential contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure all foods are covered in storage
- Operator to ensure all foods are stored off the floor
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with a supply of soap or detergent
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- * Fail to prevent the entrance of insect / rodent / pest
- * Evidence of pests observed
- Operator to ensure written records are maintained for 1 year
- Operator to ensure food premise shall be protected against the entry of pest
- Floors clean and in good repair
- * Fail to ensure floor of dishwashing area kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Walls clean and in good repair
- * Fail to ensure walls of food premise kept clean and in good repair
- Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- General housekeeping is satisfactory
- * Fail to remove all materials not associated with the daily operation of the food premise
- Operator to remove all materials not associated with the daily operation of food premise
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels