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Wood Craft Pizza & Bar

47 Talbot St N Essex ON N8M 1A3 · Restaurant (Full Service)

11 inspections

  1. Required

    3 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
  2. Required

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  3. Required

    2 infractions

    • Separate handwash stations are provided with the required supplies
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • Concentration of sanitizing agent is adequate
      • (b) Quaternary ammonium compound solution used for sanitizing is NOT 200 parts per million (test strips required to confirm) [S]
  4. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  5. Required

    3 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
  6. Required

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (a) Article or equipment is NOT of sound and tight construction [S]
  7. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  8. Required

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
  9. Required Re-Inspection

    0 infractions

  10. Required Re-Inspection

    2 infractions

    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
  11. Required

    2 infractions

    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]