#1660 BLAIR RD, CAMBRIDGE ON · EASTVIEW
March 2, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food contact surfaces, equipment, and utensils must be properly cleaned and sanitized, and ventilation systems must be kept clean and well-maintained.
The restaurant needs to better organize and maintain its food handling equipment and storage areas to keep them clean and sanitary.
EASY POUR WINE BAR, THE is in the EASTVIEW neighbourhood. EASTVIEW, Cambridge has 33 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 17 (52%) that have passed their most recent inspection, with 16 (48%) conditional and no closures.
This restaurant has been inspected 9 times since February 5, 2025, with 2 passes, 7 conditional outcomes, and 0 closures on record.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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
This record comes from the local public-health unit for Cambridge. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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 / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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 / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide hot and cold running water under pressure / Maintain hand washing stations with adequate supplies
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food
Manual dishwashing: Wash, rinse, sanitize technique
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food premise is protected against the entry and harbouring of pests
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels