85 JOHN ST. S, HAMILTON ON
Réussi
3 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
24 février 2026
Ce résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit maintenir une ventilation appropriée pour éliminer les odeurs de cuisine, les vapeurs, la fumée et la chaleur excessive.
Le restaurant doit s'assurer que les parasites ne peuvent pas entrer ni vivre dans les zones de préparation des aliments.
Une personne ayant une certification en sécurité alimentaire était présente au restaurant lors de l'inspection.
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.
AMO Gelato Cafe Inc
Ce restaurant a été inspecté 16 fois depuis le 12 juillet 2023, avec 11 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
3 infractions
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
Certified food handler present in the food service premise
8 infractions
The premises is operated and maintained free from potential/immediate health hazards
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
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
Aucune infraction
Aucune infraction
5 infractions
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
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
1 infraction
Manual dishwashing: Wash, rinse, sanitize technique
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
Cloths and towels maintained in clean, good repair and not used for other purposes
2 infractions
Food protected from contamination or adulteration
Cloths and towels maintained in clean, good repair and not used for other purposes
6 infractions
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
4 infractions
Food protected from contamination or adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
Maintenance of sanitary facilities
Aucune infraction
4 infractions
Food protected from contamination or adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
Maintenance of sanitary facilities
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
Maintenance of sanitary facilities
3 infractions
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
Certified food handler present in the food service premise
3 infractions
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
Maintenance of sanitary facilities
10 infractions
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
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
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
Maintenance of sanitary facilities
Manual dishwashing: Wash, rinse, sanitize technique
Maintenance of sanitary facilities
Certified food handler present in the food service premise
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
Cloths and towels maintained in clean, good repair and not used for other purposes
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
Food in storage protected from contamination