1685 MAIN ST.W, HAMILTON
Réussi
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : City of Hamilton Public Health Services
Ce dossier provient de City of Hamilton Public Health Services. 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.
Baskin Robbins / Kernels
Ce restaurant a été inspecté 16 fois depuis le 20 septembre 2023, avec 11 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
7 infractions
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Cloths and towels maintained in clean, good repair and not used for other purposes
: Wash, rinse, sanitize technique
4 infractions
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Aucune infraction
4 infractions
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
: Wash / rinse water clean, water temperature, timing cycles, sanitizer
1 infraction
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
2 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Testing reagent used to determine concentration of sanitizer
Aucune infraction
4 infractions
Food is held at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Maintenance of sanitary facilities
Aucune infraction
2 infractions
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Food premise is protected against the entry and harbouring of pests
9 infractions
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
Separate hand washing basin provided for food handlers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Aucune infraction
7 infractions
The premises is operated and maintained free from potential/immediate health hazards
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Separate hand washing basin provided for food handlers
3 infractions
Food protected from contamination or adulteration
Hand washing basin with supplies of soap and paper towels in dispensers
Maintenance of sanitary facilities
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Food premise is protected against the entry and harbouring of pests
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Refrigeration and hot-holding equipment maintained
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer