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The Swiss Country House

50 Robinson Dr Magnetawan ON P0A 1A0 · Restaurant

13 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    2 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
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
  3. Compliance (Required)

    3 infractions

    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Wash water must be between 60°C and 71°C
    • 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
  4. Re-inspection

    0 infractions

  5. Re-inspection

    2 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  6. Compliance (Required)

    3 infractions

    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
    • 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
  7. Re-inspection

    0 infractions

  8. Compliance (Required)

    6 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
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
    • Floors clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
  9. Compliance (Required)

    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
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
  10. Re-inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • 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
  11. Compliance (Required)

    7 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
      • Operator to ensure food handler’s hair is properly confined while handling food
  12. Re-inspection

    0 infractions

  13. Compliance (Required)

    4 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • 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
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings