215 MELVIN AVE, HAMILTON ON
Réussi
3 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
27 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.
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 nettoyer et désinfecter les articles et les surfaces en contact avec les aliments après chaque utilisation et chaque fois qu'ils pourraient être contaminés.
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.
Skyway Bowl 2020 Inc.
Ce restaurant a été inspecté 10 fois depuis le 28 août 2023, avec 9 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
3 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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
2 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
7 infractions
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
2 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
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
4 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
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
5 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
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
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
Testing reagent used to determine concentration of sanitizer
Food premise is protected against the entry and harbouring of pests
Refrigeration and hot-holding equipment maintained
Certified food handler present in the food service premise
Certified food handler present in the food service premise