380 CROCKETT STREET, HAMILTON
26 mai 2026
RéussiLes zones de préparation et de stockage des aliments doivent être organisées et conçues de manière à pouvoir être maintenues propres et hygiéniques.
Le restaurant doit collecter et éliminer correctement les ordures et les déchets pour maintenir les locaux propres et hygiéniques.
L'équipement de réfrigération et de maintien à chaud du restaurant n'était pas correctement entretenu pour conserver les aliments à des températures sûres.
Ce restaurant a été inspecté 12 fois depuis le 29 juillet 2024, avec 10 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Refrigeration and hot-holding equipment maintained
Ce dossier provient de l'unité locale de santé publique pour Hamilton. 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.
Food protected from contamination or adulteration
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
Testing reagent used to determine concentration of sanitizer
Refrigeration and hot-holding equipment maintained
Certified food handler present in the food service premise
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Certified food handler present in the food service premise
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes
Testing reagent used to determine concentration of sanitizer
Food in storage protected from contamination
Certified food handler present in the food service premise
Food in storage protected from contamination
Food protected from contamination or adulteration
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
Food in storage protected from contamination
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Separate hand washing basin provided for food handlers
Cloths and towels maintained in clean, good repair and not used for other purposes