Skyland Karaoke & Billiards Inspection Results

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Closures, Convictions and Orders - Posted for six months

Aug. 21, 2017
Closure

Premises maintained in unsanitary condition Evidence of Rodent Infestation

Inspection Results - Posted for one year

Dec. 4, 2017
Routine Inspection

Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less to prevent bacterial growth. Hazardous food should not be thawed at room temperature.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination(e.g. food covered, labeled, off floor, sneeze guard).
Not in Compliance
Smoking prohibited in premises
Smoking is prohibited in the food premise.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Not in Compliance
Manual dishwashing is satisfactory
Manual dishwashing requires dishes and utensils to be washed, rinsed and sanitized in a 2 or 3 compartment sink. A chemical sanitizer is required and used at proper concentration.
Not in Compliance
Mechancial dishwasher is working properly
Mechanical dishwasher must wash and sanitize dishes and utensils. Dishes must be sanitized using a high temperature water rinse that must reach a minimum temperature of 82C and have an accurate indicating temperature gauge, or an approved chemical sanitizer at the required concentration.
Not in Compliance
Premise is maintained clean and sanitary
Food premise shall be cleaned and maintained in such a manner as to prevent contamination of food. This includes arranging and maintaining furniture, equipment and appliances in a manner that allows them to be maintained in a clean and sanitary condition.

Aug. 22, 2017
Follow-up Inspection

Not in Compliance
Dishwasher is constructed and maintained properly
The dishwasher wash water must reach a minimum temperature of 60 degrees C (140 degrees F). The dishwater rinse water must reach a minimum temperature of 82 degrees C (180 degrees F) unless supplied with a chemical sanitizer. For verification of water temperatures, an accurate indicating temperature gauge is required.
Not in Compliance
Sanitizer test kit available on-site
Sanitizer test strips are required for each chemical sanitizer used at the food premise.
Not in Compliance
Adequate protection against insects, vermin, rodents, dust and fumes
Every food premise must be maintained in a condition which prevents the entry of pests.

Aug. 21, 2017
Routine Inspection

Not in Compliance
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Utensils stored correctly
Clean utensils must be stored in a manner that prevents contamination (e.g. Utensils are not to be stored between counter units/equipment).
Not in Compliance
Thermometers are present in fridges and freezers
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
Not in Compliance
Dishwasher is constructed and maintained properly
The dishwasher wash water must reach a minimum temperature of 60 degrees C (140 degrees F). The dishwater rinse water must reach a minimum temperature of 82 degrees C (180 degrees F) unless supplied with a chemical sanitizer. For verification of water temperatures, an accurate indicating temperature gauge is required.
Not in Compliance
Sanitizer test kit available on-site
Sanitizer test strips are required for each chemical sanitizer used at the food premise.
Not in Compliance
Food preparation surfaces are properly cleaned and sanitized after use
Surfaces and utensils must be sanitized between preparing raw and ready-to-eat foods.
Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Garbage is removed regularly
The frequency of garbage removal from the food premise is adequate to maintain the premises in a sanitary condition.
Not in Compliance
Adequate protection against insects, vermin, rodents, dust and fumes
Every food premise must be maintained in a condition which prevents the entry of pests.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty

May 1, 2017
Follow-up Inspection

No Issues Found
No infractions were found at the time of inspection

April 25, 2017
Routine Inspection

Not in Compliance - Corrected During Inspection
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.
Not in Compliance - Corrected During Inspection
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Chemicals/pesticides stored separately from food
Chemicals and pesticides must be stored away from food products and food preparation areas.
Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Dishwasher is constructed and maintained properly
The dishwasher wash water must reach a minimum temperature of 60 degrees C (140 degrees F). The dishwater rinse water must reach a minimum temperature of 82 degrees C (180 degrees F) unless supplied with a chemical sanitizer. For verification of water temperatures, an accurate indicating temperature gauge is required.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.

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