Turtle Jack's

143 Upper Centennial Pkwy, Stoney Creek ON L8J 0B2 · Restaurant

26 inspections

Re-inspectionJul 15, 2026
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
  - Remove all materials not associated with the daily operation of the premises
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  - Collect and remove garbage and waste as necessary to maintain sanitary conditions
Routine InspectionJul 10, 2026
4 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  - Ensure equipment, utensils and or multi-service articles in good repair
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
  - Remove all materials not associated with the daily operation of the premises
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Food is held at 4°C (40°F) or less
  - Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
Routine InspectionJan 27, 2026
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Routine InspectionNov 4, 2025
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Maintain ventilation system in manner not permitting health hazard
Routine InspectionJul 8, 2025
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Certified food handler present in the food service premise
Re-inspectionJun 4, 2025
0 infractions
Re-inspectionMay 23, 2025
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
  - Equip sanitary facility with liquid soap in a dispenser
  - Equip sanitary facility with single service towels or air dryer
Re-inspectionMay 8, 2025
0 infractions
Routine InspectionMay 6, 2025
8 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure ceilings are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  - Ensure walls are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange furniture to permit a clean and sanitary condition
  - Maintain and arrange equipment to permit a clean and sanitary condition
  - Maintain and arrange appliances to permit a clean and sanitary condition
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Maintain ventilation system in manner not permitting health hazard
  - Ventilation system requires thorough cleaning
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  - Clean and sanitize food contact surfaces or equipment as often as necessary
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
  - Equip sanitary facility with liquid soap in a dispenser
  - Equip sanitary facility with single service towels or air dryer
- Food is held at 4°C (40°F) or less
  - Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
Routine InspectionJan 14, 2025
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
  - Provide soap in a dispenser at hand basin in the food preparation area
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Maintain ventilation system in manner not permitting health hazard
  - Ventilation system requires thorough cleaning
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
Re-inspectionOct 22, 2024
0 infractions
Routine InspectionOct 18, 2024
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure walls are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Maintain ventilation system in manner not permitting health hazard
  - Ventilation system requires thorough cleaning
- Food is held at 4°C (40°F) or less
  - Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
Routine InspectionJul 22, 2024
5 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
  - Maintain and arrange appliances to permit a clean and sanitary condition
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  - Store toxic/poisonous substances in container bearing identifying labels
- Food protected from contamination or adulteration
  - Cover all food in storage
  - Store and handle ice in a sanitary manner
Re-inspectionFeb 13, 2024
0 infractions
Routine InspectionFeb 1, 2024
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  - Ensure walls are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
- Food premise is protected against the entry and harbouring of pests
  - Protect against entry, harbouring and breeding of pests
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
  - Evidence of minor insect / rodent activity
Routine InspectionDec 8, 2023
5 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
- Testing reagent used to determine concentration of sanitizer
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  - Provide sufficient detergent or chemicals for washing or sanitizing
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
Re-inspectionAug 17, 2023
1 infraction
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
Routine InspectionAug 16, 2023
6 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure walls are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles in good repair
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  - Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Food premise is protected against the entry and harbouring of pests
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
  - Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
  - Evidence of minor insect / rodent activity
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Store and handle ice in a sanitary manner
  - Store raw foods separate and below cooked / ready-to-eat foods
- Food processed in a safe manner
Re-inspectionApr 26, 2023
0 infractions
Routine InspectionApr 12, 2023
6 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure floors are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Store food off the floor to prevent contamination
Routine InspectionDec 8, 2022
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
Re-inspectionSep 1, 2022
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Maintenance of sanitary facilities
Routine InspectionAug 29, 2022
10 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  - Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Food premise is protected against the entry and harbouring of pests
  - Protect against entry, harbouring and breeding of pests
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
  - Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
  - Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  - Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
ComplaintApr 19, 2022
0 infractions
Re-inspectionApr 19, 2022
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Routine InspectionApr 12, 2022
11 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food premise is protected against the entry and harbouring of pests
  - Protect against entry, harbouring and breeding of pests
  - Evidence of minor insect / rodent activity
- Cloths and towels maintained in clean, good repair and not used for other purposes
  - Ensure wiping cloths are kept in a sanitizing solution when not in use
- Testing reagent used to determine concentration of sanitizer
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  - Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  - Store toxic/poisonous substances in container bearing identifying labels
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
  - Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration
  - Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Food is held at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less