The SCOT (Service Clubs of Tilbury)
20 Dupuis Street, Tilbury ON N0P 2L0 · Restaurant
31 inspections
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Provide sufficient detergent or chemicals for washing and sanitizing
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
1 infraction
- All food is processed in a manner that makes the food safe to eat s. 26 (2, 3, 4, 5)
- Cool potentially hazardous food from 60°C (140°F) to 20°C (70°F) within 2 hours
- Cool potentially hazardous food from 20°C (70°F) to -4°C to (40°F) within 4 hours
- All food is processed in a manner that makes the food safe to eat s. 26 (2, 3, 4, 5)
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
0 infractions
- Required
0 infractions
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0 infractions
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are non-toxic
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Ensure wash water is maintained at a temperature between 60°C and 71°C.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Required
0 infractions
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- Required
0 infractions
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0 infractions
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0 infractions
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0 infractions
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0 infractions
- Required
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- Required
0 infractions
- Required
0 infractions
- Required
0 infractions