Bombay Spices

11 550 Fennell Ave. E, Hamilton ON L8V 4S9 · Food Shop

15 inspections

1. Re-inspectionJan 26, 2026

   0 infractions

2. Routine InspectionJan 19, 2026

   5 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
   • Testing reagent used to determine concentration of sanitizer
   • Manual dishwashing: Wash, rinse, sanitize technique
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
   • Certified food handler present in the food service premise
3. Re-inspectionSep 19, 2025

   2 infractions

   • Manual dishwashing: Wash, rinse, sanitize technique
   • 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
4. Routine InspectionSep 15, 2025

   12 infractions

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
     • Provide hand washing basin in a convenient location in the food preparation area
     • Provide hand washing basin in food preparation area
     • Ensure hand washing basin is unobstructed and accessible for hand washing
     • Provide adequate number of hand washing stations
     • Hand washing stations must be conveniently accessible by food handlers
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange furniture to permit a clean and sanitary condition
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
     • Collect and remove garbage and waste as necessary to maintain sanitary conditions
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent 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
   • 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
   • Maintenance of sanitary facilities
   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
   • 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
   • 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
     • Ensure certified food handler or supervisor is present during all hours of operation
5. Re-inspectionJan 15, 2025

   1 infraction

   • Refrigeration and hot-holding equipment maintained
6. Routine InspectionJan 8, 2025

   6 infractions

   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange furniture to permit a clean and sanitary condition
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
     • Equip sanitary facility with a durable, easy to clean garbage can
     • Equip sanitary facility with single service towels or air dryer
   • 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
   • Refrigeration and hot-holding equipment maintained
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
7. Routine InspectionJul 17, 2024

   2 infractions

   • Maintenance of sanitary facilities
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
8. Re-inspectionMay 6, 2024

   3 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange furniture to permit a clean and sanitary condition
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • Maintenance of sanitary facilities
     • Equip sanitary facility with liquid soap in a dispenser
9. Routine InspectionApr 22, 2024

   3 infractions

   • Manual dishwashing: Wash, rinse, sanitize technique
   • Food processed in a safe manner
     • Reheat food to original cooking temperature within 2 hours
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
10. Routine InspectionNov 9, 2023

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
11. Re-inspectionMay 11, 2023

    0 infractions

12. Routine InspectionMay 8, 2023

    5 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
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • 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
    • Either mechanical or manual dishwashing is provided
      • Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • 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
13. Re-inspectionOct 31, 2022

    0 infractions

14. ComplaintOct 28, 2022

    6 infractions

    • Separate hand washing basin provided for food handlers
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Either mechanical or manual dishwashing is provided
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Refrigeration and hot-holding equipment maintained
15. Routine InspectionOct 20, 2022

    6 infractions

    • Separate hand washing basin provided for food handlers
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Either mechanical or manual dishwashing is provided
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with a supply of toilet paper
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Refrigeration and hot-holding equipment maintained