1443 Main St E, Hamilton ON
Réussi
4 infractions relevées lors de la dernière inspection.
Source : City of Hamilton Public Health Services
31 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.
Le processus de lavage manuel de la vaisselle du restaurant ne suivait pas les étapes appropriées pour laver, rincer et désinfecter les plats.
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.
Une personne ayant une certification en sécurité alimentaire était présente au restaurant lors de l'inspection.
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.
Indwell
Ce restaurant a été inspecté 8 fois depuis le 29 août 2024, avec 6 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
4 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Manual dishwashing: Wash, rinse, sanitize technique
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Certified food handler present in the food service premise
1 infraction
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
8 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
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
Food premise is protected against the entry and harbouring of pests
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
10 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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
1 infraction
Maintenance of sanitary facilities
6 infractions
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
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
Testing reagent used to determine concentration of sanitizer
Manual dishwashing: Wash, rinse, sanitize technique
Certified food handler present in the food service premise
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
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
Manual dishwashing: Wash, rinse, sanitize technique
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
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Food premise is protected against the entry and harbouring of pests