The Wreck Colchester
220 Jackson St Harrow ON N0R 1G0 · Restaurant (Full Service)
11 inspections
- Required Re-Inspection
2 infractions
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (b) Cloths and towels are NOT kept clean [S]
- Utensils and multi-service articles are cleaned and sanitized as required
- (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (b) Cloths and towels are NOT kept clean [S]
- Manual dishwashing equipment and procedures are satisfactory
- Utensils and multi-service articles are cleaned and sanitized as required
- (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
0 infractions
- Required Re-Inspection
0 infractions
- Required
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
2 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (b) Sanitizing rinse is NOT maintained at 82°Celsius (180°Fahrenheit) or higher for at least 10 seconds [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
3 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (b) Sanitizing rinse is NOT maintained at 82°Celsius (180°Fahrenheit) or higher for at least 10 seconds [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
0 infractions
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises