369 Main St W, Hamilton ON
Pass
No violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
This record comes from City of Hamilton Public Health Services. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Hamilton Convention Centre by Carmen's
This restaurant has been inspected 12 times since June 7, 2023, with 10 passes, 1 conditional outcome, and 1 closure on record.
No violations
No violations
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Testing reagent used to determine concentration of sanitizer
5 violations
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
Testing reagent used to determine concentration of sanitizer
Manual dishwashing: Wash, rinse, sanitize technique
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
3 violations
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
Food premise is protected against the entry and harbouring of pests
1 violation
Food premise is protected against the entry and harbouring of pests
1 violation
Food premise is protected against the entry and harbouring of pests
1 violation
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
1 violation
Certified food handler present in the food service premise
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Refrigeration and hot-holding equipment maintained