453 King St E, Hamilton ON
Réussi
2 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
6 février 2026
Ce résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Les planchers, les murs et les plafonds du restaurant doivent être nettoyés et réparés pour maintenir des conditions d'hygiène appropriées.
Le restaurant doit s'assurer que les parasites ne peuvent pas entrer ni vivre dans les zones de préparation des aliments.
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.
Mr. Sub
Ce restaurant a été inspecté 18 fois depuis le 18 décembre 2023, avec 13 réussites, 1 résultat conditionnel et 4 fermetures au dossier.
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food premise is protected against the entry and harbouring of pests
5 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
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
Refrigeration and hot-holding equipment maintained
3 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Maintenance of sanitary facilities
Refrigeration and hot-holding equipment maintained
1 infraction
Refrigeration and hot-holding equipment maintained
1 infraction
Refrigeration and hot-holding equipment maintained
1 infraction
Refrigeration and hot-holding equipment maintained
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food premise is protected against the entry and harbouring of pests
3 infractions
Food is held at 4°C (40°F) or less
Food premise is protected against the entry and harbouring of pests
Food in storage protected from contamination
2 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
6 infractions
The premises is operated and maintained free from potential/immediate health hazards
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
10 infractions
The premises is operated and maintained free from potential/immediate health hazards
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
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
2 infractions
Food premise is protected against the entry and harbouring of pests
Testing reagent used to determine concentration of sanitizer
3 infractions
Food premise is protected against the entry and harbouring of pests
Testing reagent used to determine concentration of sanitizer
Food in storage protected from contamination
4 infractions
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
Testing reagent used to determine concentration of sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
3 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
Testing reagent used to determine concentration of sanitizer
3 infractions
The premises is operated and maintained free from potential/immediate health hazards
Food protected from contamination or adulteration
Food premise is protected against the entry and harbouring of pests
4 infractions
The premises is operated and maintained free from potential/immediate health hazards
Food protected from contamination or adulteration
Food premise is protected against the entry and harbouring of pests
Maintenance of sanitary facilities
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
Single service containers and articles kept free from contamination
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
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