#13-383 Elgin St N, Cambridge ON · ELGIN PARK
26 janvier 2026
RéussiAucune infraction trouvée
THE SMOKIN SLICE se trouve dans le quartier ELGIN PARK. ELGIN PARK, Cambridge compte 29 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 26 mai 2026, 15 (52%) d'entre eux ont réussi leur dernière inspection, avec 13 (45%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 15 avril 2025, avec 1 réussite, 3 résultats conditionnels et 1 fermeture au dossier.
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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.
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
Hand washing basin with supplies of soap and paper towels in dispensers
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
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 premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
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
Food protected from contamination or adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner