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Biggies Ice Cream

519 Upper Sherman Ave, Hamilton ON L8V 3L9 · Restaurant

7 inspections

  1. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Food premise is protected against the entry and harbouring of pests
  2. Routine Inspection

    3 infractions

    • 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
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
  3. Routine Inspection

    2 infractions

    • 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
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
  4. Routine Inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Food protected from contamination or adulteration
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  5. Routine Inspection

    3 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • 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
  6. Routine Inspection

    3 infractions

    • 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
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Certified food handler present in the food service premise
  7. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner