173 King St. E, Hamilton ON
Réussi
1 infraction relevée lors de la dernière inspection.
Source : City of Hamilton Public Health Services
22 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les zones de préparation et de stockage des aliments doivent être organisées et conçues de manière à pouvoir être maintenues propres et hygiéniques.
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.
Studio 205
Ce restaurant a été inspecté 15 fois depuis le 27 avril 2023, avec 13 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
1 infraction
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
1 infraction
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Aucune infraction
1 infraction
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
2 infractions
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
2 infractions
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Certified food handler present in the food service premise
Aucune infraction
2 infractions
Food is held at 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
1 infraction
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
4 infractions
Food protected from contamination or adulteration
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
Certified food handler present in the food service premise
Aucune infraction
1 infraction
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
1 infraction
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
8 infractions
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Single service containers and articles kept free from contamination
Hand washing basin with supplies of soap and paper towels in dispensers
9 infractions
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Single service containers and articles kept free from contamination
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Cloths and towels maintained in clean, good repair and not used for other purposes
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Maintenance of sanitary facilities
Cloths and towels maintained in clean, good repair and not used for other purposes
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Maintenance of sanitary facilities
Refrigeration and hot-holding equipment maintained