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BANH MI HUE

127 MACNAB ST.N, HAMILTON ON L8R 2M2 · Restaurant

14 inspections

  1. Routine Inspection

    1 infraction

    • Refrigeration and hot-holding equipment maintained
  2. Routine Inspection

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  3. Routine Inspection

    0 infractions

  4. Re-inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • Refrigeration and hot-holding equipment maintained
  6. Re-inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
  8. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  9. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
    • Food is held at 4°C (40°F) or less
  10. Routine Inspection

    1 infraction

    • 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
  11. Routine Inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Refrigeration and hot-holding equipment maintained
  12. Routine Inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
  13. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  14. Routine Inspection

    2 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods