#-164 BEVERLY ST, CAMBRIDGE ON · INDUSTRIAL PARK
21 mai 2026
Réussi conditionnelLes aliments n'étaient pas entreposés correctement au-dessus du plancher, ce qui pourrait permettre la contamination.
Le réfrigérateur ne maintient pas une température suffisamment froide et doit être réparé ou remplacé immédiatement. Les aliments périssables ne doivent pas être entreposés dans cet appareil jusqu'à ce qu'il puisse maintenir une température de 4°C (40°F) ou moins.
Le lave-vaisselle mécanique du restaurant ne maintenait pas la propreté de l'eau, la température ou les niveaux de désinfectant appropriés pendant les cycles de lavage et de rinçage.
Le restaurant doit mieux sceller ou installer des grillages aux entrées pour empêcher les insectes, oiseaux, rongeurs et autres parasites de pénétrer dans le bâtiment.
Ce restaurant a été inspecté 8 fois depuis le 12 juin 2024, avec 3 réussites, 5 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
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
: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Q BBQ PUBLIC HOUSE se trouve dans le quartier INDUSTRIAL PARK. INDUSTRIAL PARK, Cambridge compte 183 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 26 mai 2026, 68 (37%) d'entre eux ont réussi leur dernière inspection, avec 107 (58%) 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.
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
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 / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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 / Cover all food in storage / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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 are cleaned and sanitized / 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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wear clean outer garments
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food is held at 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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
INDUSTRIAL PARK