22 BLOSSOM SUSHI
1070 STONE CHURCH RD.E, HAMILTON · Restaurant
10 inspections
- Re-inspection
0 infractions
- Routine Inspection
6 infractions
- Separate hand washing basin provided for food handlers
- 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
- Food premise is protected against the entry and harbouring of pests
- Food is held at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Routine Inspection
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Separate hand washing basin provided for food handlers
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
0 infractions