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BBQ Bandits

102 Parkdale Avenue North, Hamilton ON L8H 5W9 · Food Take Out

11 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  3. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food premise is protected against the entry and harbouring of pests
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  4. Routine Inspection

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food processed in a safe manner
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  5. Routine Inspection

    5 infractions

    • Single service containers and articles kept free from contamination
    • Separate hand washing basin provided for food handlers
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  6. Routine Inspection

    5 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  7. Routine Inspection

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  8. Routine Inspection

    4 infractions

    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  9. 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
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  10. Routine Inspection

    4 infractions

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  11. Routine Inspection

    4 infractions

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system in manner not permitting health hazard
      • Ventilation system requires thorough cleaning
    • Testing reagent used to determine concentration of sanitizer
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods