109 King St E, Hamilton ON
Réussi
1 infraction relevée lors de la dernière inspection.
Source : City of Hamilton Public Health Services
7 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les planchers, les murs et les plafonds du restaurant doivent être nettoyés et réparés pour maintenir des conditions d'hygiène appropriées.
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.
African Jollof and Moimoi Delicacy
Ce restaurant a été inspecté 12 fois depuis le 30 juillet 2024, avec 7 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
1 infraction
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
8 infractions
Food protected from contamination or adulteration
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
Separate hand washing basin provided for food handlers
Food premise is protected against the entry and harbouring of pests
Manual dishwashing: Wash, rinse, sanitize technique
Food in storage protected from contamination
Certified food handler present in the food service premise
Aucune infraction
11 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
1 infraction
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
6 infractions
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
Testing reagent used to determine concentration of sanitizer
1 infraction
Testing reagent used to determine concentration of sanitizer
6 infractions
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
2 infractions
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
3 infractions
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
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
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
Aucune infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Food premise is protected against the entry and harbouring of pests
Cloths and towels maintained in clean, good repair and not used for other purposes
Testing reagent used to determine concentration of sanitizer
Manual dishwashing: Wash, rinse, sanitize technique
Certified food handler present in the food service premise
Manual dishwashing: Wash, rinse, sanitize technique
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
Certified food handler present in the food service premise