1685 MAIN ST.W, HAMILTON
Réussi
4 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
29 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Les aliments doivent être correctement protégés contre la contamination ou l'adultération lors du stockage, de la préparation et du service.
Les planchers, les murs et les plafonds du restaurant doivent être nettoyés et réparés pour maintenir des conditions d'hygiène appropriées.
Les zones de préparation et de stockage des aliments doivent être organisées et conçues de manière à pouvoir être maintenues propres et hygiéniques.
Le restaurant n'a pas maintenu un éclairage adéquat dans les zones de préparation des aliments, comme l'exige le Code du bâtiment de l'Ontario.
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 13 fois depuis le 20 septembre 2023, avec 9 réussites, 3 résultats conditionnels et 1 fermeture au dossier.
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
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