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Wismer House

705 Goderich Street, Port Elgin ON N0H2C0 · Restaurant

5 inspections

  1. Routine

    3 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
    • Mechanical dishwashers constructed, designed and maintained properly
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  2. Routine

    3 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
  3. Routine

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
  4. Follow-up

    1 infraction

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation
  5. Routine

    5 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize multi-service articles after use
      • Failed to sanitize utensils as often as necessary
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep toxic substance in compartment separate from food
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C