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Amigo's

109 George St, Hamilton ON L8P 1E3 · Restaurant

13 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  5. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  6. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
  7. Routine Inspection

    3 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  8. Re-inspection

    1 infraction

    • Operator ensured the results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
  9. Routine Inspection

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  10. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Food premise is protected against the entry and harbouring of pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  11. Re-inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  12. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  13. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment