4 1405 Upper Ottawa Street, Hamilton ON
Réussi
2 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
2 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant n'avait pas de fournitures adéquates de savon et d'essuie-mains en distributeurs au lavabo pour se laver les mains.
Le restaurant doit s'assurer que les parasites ne peuvent pas entrer ni vivre dans les zones de préparation des aliments.
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.
Parikar Indian and Nepali Cuisine
Ce restaurant a été inspecté 14 fois depuis le 26 juin 2023, avec 12 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
2 infractions
Hand washing basin with supplies of soap and paper towels in dispensers
Food premise is protected against the entry and harbouring of pests
4 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
Food premise is protected against the entry and harbouring of pests
Maintenance of sanitary facilities
2 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Manual dishwashing: Wash, rinse, sanitize technique
2 infractions
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Certified food handler present in the food service premise
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
3 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Maintenance of sanitary facilities
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Aucune infraction
4 infractions
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
Testing reagent used to determine concentration of sanitizer
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
6 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Separate hand washing basin provided for food handlers
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Cloths and towels maintained in clean, good repair and not used for other purposes
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Certified food handler present in the food service premise
10 infractions
The premises is operated and maintained free from potential/immediate health hazards
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
Hand washing basin with supplies of soap and paper towels in dispensers
1 infraction
Certified food handler present in the food service premise
6 infractions
Food is held at 4°C (40°F) or less
Food premise is protected against the entry and harbouring of pests
Certified food handler present in the food service premise
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Testing reagent used to determine concentration of sanitizer
Certified food handler present in the food service premise
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Either mechanical or manual dishwashing is provided
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities
Refrigeration and hot-holding equipment maintained
Certified food handler present in the food service premise
Hand washing basin with supplies of soap and paper towels in dispensers
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment