81 King St. E, Stoney Creek Ontario
Réussi
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : City of Hamilton Public Health Services
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.
Pioneer Energy
Ce restaurant a été inspecté 12 fois depuis le 19 août 2023, avec 10 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
Aucune infraction
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Maintenance of sanitary facilities
6 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
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
1 infraction
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
8 infractions
Food protected from contamination or adulteration
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
3 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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
2 infractions
Single service containers and articles kept free from contamination
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
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities
6 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
Food is held at 4°C (40°F) or less
Separate hand washing basin provided for food handlers
1 infraction
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Aucune infraction
7 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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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
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
Food handlers who come into contact with food/utensils shall do so 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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Manual dishwashing: Wash, rinse, sanitize technique
Refrigeration and hot-holding equipment maintained