The Wee Pub
361 Wilson Rd S, Oshawa ON L1H 6C6 · Food Safety Inspections
10 inspections
- Routine
4 infractions
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
- 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
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
- 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
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- Routine
1 infraction
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Food protected from potential contamination and/or adulteration
- Re-Inspection
1 infraction
- 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
- Adequate protection against the entrance of insects, vermin, and rodents
- Complaint
6 infractions
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- CCP monitoring should be conducted by operator
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Food protected from potential contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- * Observed raw foods stored above cooked / ready-to-eat foods
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
- 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
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to use proper wash/rinse/sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
- Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Operator to ensure written records are maintained for 1 year
- 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
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Re-Inspection
0 infractions
- Re-Inspection
1 infraction
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Re-Inspection
0 infractions
- Re-Inspection
2 infractions
- Constant supply of hot and cold running water under pressure
- * Fail to provide premise with hot and/or cold water under pressure
- Operator to ensure hot and cold running water under pressure is provided
- The premises is maintained free from every SERIOUS condition that may be a health hazard, adversely affecting the sanitary operation of the premises or adversely affecting the wholesomeness of the food
- Fail to provide premise with hot and/or cold water under pressure
- Observed inadequate supply of potable water for the operation of the premise
- Constant supply of hot and cold running water under pressure
- Routine
2 infractions
- Separate hand washing basin provided for food handlers
- * Fail to ensure hand washing basin is easily accessible
- Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to prevent the entrance of insect / rodent / pest
- Operator to ensure food premise shall be protected against the entry of pest
- Separate hand washing basin provided for food handlers