The Simcoe Arms
140 Queensway E. Simcoe ON N3Y 4Y7 · Restaurant
5 inspections
- Required
9 infractions
- Food premises is protected against the entry and harbouring of pests (C)
- Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
- Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
- Food protected from contamination or adulteration (C)
- Cover all food in storage
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
- Provide adequate refrigeration space for food storage
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are kept clean and in good repair
- Ensure ceilings are kept clean and in good repair
- Ensure floors are tight, smooth, and non-absorbent
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
- Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
- Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
- Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
- Ensure storage racks, shelves and pallets are clean and free from dust and/or debris
- Food premises is protected against the entry and harbouring of pests (C)
- Required
3 infractions
- Food premises is protected against the entry and harbouring of pests (C)
- Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure ceilings are kept clean and in good repair
- Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
- Ensure that air vents are clean and free from dust and/or debris
- Food premises is protected against the entry and harbouring of pests (C)
- Required
0 infractions
- Required
0 infractions
- Required
4 infractions
- Food premises is protected against the entry and harbouring of pests (C)
- Ensure premises is kept free from insects, rodents and other pests
- Mechanical dishwashing requirements are met, if applicable (C)
- Ensure wash water is between 60°C (140°F) and 71°C (160°F)
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are kept clean and in good repair
- Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
- Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
- Food premises is protected against the entry and harbouring of pests (C)