Westwinds
1 International Dr, Pembroke ON K8A 7M5 · Restaurant
8 inspections
- Required
3 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- The floors of every room must be kept clean and in good repair.
- Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
- Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
1 infraction
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- All food shall be protected from contamination and adulteration
- Required
2 infractions
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
- Handwashing stations used only for the washing of employee hands
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Required
2 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
2 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Provide refrigeration units with accurate indicating thermometers that are easily readable
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Follow-up
0 infractions
- Required
2 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
- Ensure cold holding equipment is of sufficient size for storing any potentially hazardous foods
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
2 infractions
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
- Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat