1400 UPPER JAMES ST, HAMILTON ON
Réussi
3 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
25 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.
Le restaurant doit maintenir une ventilation appropriée pour éliminer les odeurs de cuisine, les vapeurs, la fumée et la chaleur excessive.
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.
Tim Hortons # 1495 - (ESSO)
Ce restaurant a été inspecté 14 fois depuis le 12 septembre 2024, avec 8 réussites, 6 résultats conditionnels et 1 fermeture au dossier.
3 infractions
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
6 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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Aucune infraction
5 infractions
Food protected from contamination or adulteration
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Aucune infraction
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
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
Aucune infraction
6 infractions
The premises is operated and maintained free from potential/immediate health hazards
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Aucune infraction
6 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
Hand washing basin with supplies of soap and paper towels in dispensers
Aucune infraction
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
Cloths and towels maintained in clean, good repair and not used for other purposes
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
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
Cloths and towels maintained in clean, good repair and not used for other purposes
Manual dishwashing: Wash, rinse, sanitize technique
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests