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Timberlanes Restaurant

38 Princess St, Dryden ON P8N 1C6 · Food Premises Disclosure

8 inspections

  1. Required

    3 infractions

    • Food protected from potential contamination and adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
      • Ensure all surfaces are clean and maintained in good repair
      • Ensure all surfaces are readily cleanable and non-absorbent
    • Floors, walls, and ceilings clean and in good repair
  2. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  3. Follow-up

    2 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  4. Required

    3 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Floors, walls, and ceilings clean and in good repair
  5. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair
  6. Follow-up

    2 infractions

    • Floors, walls, and ceilings clean and in good repair
    • Mechanical ventilation operable where required
  7. Required

    4 infractions

    • Proper cooling methods/practices used
      • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Floors, walls, and ceilings clean and in good repair
    • Mechanical ventilation operable where required
      • Ventilation system requires thorough cleaning
  8. Required

    1 infraction

    • Food is held at 4°C (40°F) or less