#30 Light Dr, CAMBRIDGE ON · SHADES MILLS
2 avril 2026
Réussi conditionnelLes aliments doivent être entreposés correctement pour prévenir la contamination, notamment en les gardant au-dessus du sol et en stockant les aliments crus séparément et sous les aliments cuits ou prêts à manger.
Le restaurant doit conserver tous les aliments périssables à 4°C (40°F) ou plus froid, et décongeler les aliments congelés en maintenant cette même température froide.
Les murs du restaurant doivent être nettoyés et réparés pour maintenir des conditions d'hygiène appropriées.
La zone de préparation des aliments doit avoir une station de lavage des mains avec de l'eau chaude et froide sous pression, ainsi que des distributeurs de savon et d'essuie-mains adéquatement approvivisionnés.
L'équipement de cuisine, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être en bon état, bien entretenus et régulièrement nettoyés et désinfectés. Les systèmes de ventilation et les hottes d'extraction doivent également être maintenus propres.
Ce restaurant a été inspecté 7 fois depuis le 24 juin 2024, avec 1 réussite, 6 résultats conditionnels et 1 fermeture au dossier.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
GRANITE LANDING BISTRO, THE se trouve dans le quartier SHADES MILLS. SHADES MILLS, Cambridge compte 30 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 6 mai 2026, 15 (50%) d'entre eux ont réussi leur dernière inspection, avec 12 (40%) en réussi conditionnel et aucune fermeture.
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.
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 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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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 / Mark "Keep Refrigerated" on hazardous food container / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
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
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 / 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 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 multi-service articles are suitable for intended purposes (food-grade)
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)
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 / Protect food from contamination and adulteration
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
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
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)
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
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition
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 ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
SHADES MILLS