The Restaurant Recommendation Thread

rob316 wrote: »

I know the owner he told me they had to close for around a day to add an additional food prep area to the kitchen. Its a bit of a joke they have to publicly
announce closure orders for small violations that require only 24 hour closures to rectify. It can do damage to your business like.

That place is always spotless, its the pride and joy of that family.

The Closure Order was imposed on Tony's Bistro on North Main Street on November 28 and then lifted the following day after the issues were remedied.

The report from health inspectors stated: "There was an excessive build-up of dirt and food residue on wall and floor surfaces. This was particularly evident behind and beneath cooking equipment, beneath fridges, work benches and sinks. The ceiling of the main kitchen had a yellow colour due to the build up of grease."

"Grease was running down the walls behind the cooking equipment and had built up on the floor beneath. Cooking equipment had heavy deposits of grease.

They said that equipment in the restaurant also required maintenance and that all of the nine microwave ovens had heavy deposits of food residue.

"The layout of the premises is not suitable. In particular, a washing machine and dryer is located in a room where food is prepared and directly adjacent to an ice machine," the report also states.

John O'Connor of Tony's Bistro told The Echo that they remedied all the issues raised by inspectors in the report and said they were able to reopen the following day.

"Anything that was raised we have addressed and will continue to address," he said adding that they would be increasing the frequency of the deep cleans of the restaurant that is carried out regularly by specialist contract cleaning services.

CHealy wrote: »

Your post actually made me remember a comment on here before, it was something along the lines of that they dont even have a full kitchen and its all microwaved.

Either way its brutal as you said.