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Upper Deck Bar & Grill

3 534 Elm St, St. Thomas ON N5R 1K6 · Restaurant

5 inspections

  1. Required

    8 infractions

    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Sanitizing food contact surfaces and equipment
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • Food protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  2. Required

    1 infraction

    • Food premises provided with adequate access to potable water
      • ensure ice used in the preparation and processing of food or drink is made from potable water and is stored and handled in a sanitary manner
  3. Follow-up

    1 infraction

    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
  4. Required

    3 infractions

    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
      • ensure that the method of sanitization is appropriate
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  5. Required

    2 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate