1180 Upper James St, Hamilton ON
Réussi
1 infraction relevée lors de la dernière inspection.
Source : City of Hamilton Public Health Services
13 mars 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.
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.
Courtyard by Marriott - Kitchen
Ce restaurant a été inspecté 21 fois depuis le 31 juillet 2023, avec 18 réussites, 3 résultats conditionnels et 1 fermeture au dossier.
1 infraction
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Aucune infraction
Aucune infraction
1 infraction
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Aucune infraction
5 infractions
Food is held at 4°C (40°F) or less
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
Maintenance of sanitary facilities
Aucune infraction
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
2 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
4 infractions
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
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
Testing reagent used to determine concentration of sanitizer
1 infraction
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
4 infractions
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Aucune infraction
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
6 infractions
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Aucune infraction
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
7 infractions
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Aucune infraction
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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