2800 BARTON ST. E, HAMILTON ON
Réussi
5 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
2 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.
Les surfaces de contact alimentaire, l'équipement et les ustensiles doivent être correctement construits et entretenus en bon état.
Les 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 s'assurer que les parasites ne peuvent pas entrer ni vivre dans les zones de préparation des aliments.
Les aliments entreposés dans l'établissement n'étaient pas correctement protégés contre la contamination.
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.
J & S Convenience
Ce restaurant a été inspecté 17 fois depuis le 26 juillet 2023, avec 14 réussites, 3 résultats conditionnels et 1 fermeture au dossier.
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
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
Food in storage protected from contamination
2 infractions
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
4 infractions
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
Certified food handler present in the food service premise
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Refrigeration and hot-holding equipment maintained
3 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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
4 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Refrigeration and hot-holding equipment maintained
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
2 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
3 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
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
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
7 infractions
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
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
3 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
Maintenance of sanitary facilities
3 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Maintenance of sanitary facilities
Refrigeration and hot-holding equipment maintained
7 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
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
Aucune infraction
Aucune infraction
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
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
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
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
Testing reagent used to determine concentration of sanitizer
Refrigeration and hot-holding equipment maintained
Food in storage protected from contamination