#3680 SPEEDSVILLE RD, CAMBRIDGE ON · GLENVIEW
11 mai 2026
Réussi conditionnelLes rayonnages, étagères et palettes utilisés pour stocker les aliments doivent être maintenus propres et correctement conçus pour éviter la contamination des aliments.
Les aliments ont été manipulés et préparés conformément aux normes de sécurité alimentaire.
La cuisine doit être nettoyée en profondeur autour, sous et derrière l'équipement, les comptoirs et les plinthes, et les planchers, les murs et les plafonds doivent être maintenus en bon état et en bon état de propreté.
Les manipulateurs d'aliments doivent se laver les mains régulièrement et maintenir une hygiène appropriée lorsqu'ils manipulent les aliments et les ustensiles.
Le restaurant doit maintenir les chiffons et les serviettes en bon état et les utiliser uniquement à leur fin prévue. Les solutions désinfectantes pour les chiffons d'essuyage doivent être changées au moins toutes les 2 heures ou selon les besoins pour rester propres et hygiéniques, et les chiffons doivent être entreposés dans une solution désinfectante quand ils ne sont pas utilisés.
Ce restaurant a été inspecté 9 fois depuis le 26 septembre 2024, avec 4 réussites, 5 résultats conditionnels et 1 fermeture au dossier.
Food protected from contamination or adulteration / Ensure racks, shelves or pallets are clean and designed to protect against contamination
Food processed in a safe manner
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, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
CAMBRIDGE COUNTRY MANOR se trouve dans le quartier GLENVIEW. GLENVIEW, Cambridge compte 29 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 26 mai 2026, 11 (38%) d'entre eux ont réussi leur dernière inspection, avec 15 (52%) en réussi conditionnel et 1 (3%) fermé.
Ce dossier provient de l'unité locale de santé publique pour Cambridge. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
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 / Remove all materials not associated with the daily operation of the premises (s.7)
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Ensure racks, shelves or pallets are clean and designed to protect against contamination
Food is held at 4°C (40°F) or less / Provide adequate refrigerated space for hazardous food storage
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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
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 and maintained / 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
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 / Remove all materials not associated with the daily operation of the premises (s.7)
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to provide required illumination during all hours of operation
Food protected from contamination or adulteration / Cover all food in storage
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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