Bonanza Bakery

100 Murray St E, Hamilton ON L8L 3G4 · Bakery - Production

21 inspections

1. Re-inspectionJul 17, 2026

   4 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
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
2. Routine InspectionJul 15, 2026

   6 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
   • 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
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
3. ComplaintApr 9, 2026

   1 infraction

   • Food premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding of pests
4. Re-inspectionFeb 11, 2026

   1 infraction

   • 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
5. Routine InspectionFeb 2, 2026

   9 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
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • 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
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
   • 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
     • Remove all materials not associated with the daily operation of the premises
   • Food premise is protected against the entry and harbouring of pests
   • Testing reagent used to determine concentration of sanitizer
   • 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
   • Food protected from contamination or adulteration
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
6. Re-inspectionOct 28, 2025

   0 infractions

7. Re-inspectionOct 17, 2025

   0 infractions

8. Routine InspectionOct 16, 2025

   4 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
   • 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
   • Hot holding: minimum of 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
9. Routine InspectionJun 11, 2025

   7 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Hand washing basin with supplies of soap and paper towels in dispensers
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
   • Refrigeration and hot-holding equipment maintained
     • Provide adequate refrigeration space for food storage (sections 7 and 30)
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
10. Routine InspectionFeb 19, 2025

    6 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Food is held at 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
11. Routine InspectionOct 28, 2024

    0 infractions

12. Routine InspectionOct 28, 2024

    1 infraction

    • Food is held at 4°C (40°F) or less
13. Routine InspectionOct 25, 2024

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
14. Re-inspectionMay 3, 2024

    0 infractions

15. Routine InspectionMay 1, 2024

    6 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Maintain records of pest control measures taken
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
16. Routine InspectionNov 22, 2023

    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 equipment to permit a clean and sanitary condition
    • Food premise is protected against the entry and harbouring of pests
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
17. Re-inspectionJun 20, 2023

    0 infractions

18. Routine InspectionJun 13, 2023

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Food premise is protected against the entry and harbouring of pests
    • Food protected from contamination or adulteration
19. Re-inspectionOct 7, 2022

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
20. Routine InspectionOct 5, 2022

    6 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
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
21. Routine InspectionMar 21, 2022

    1 infraction

    • 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
      • Ensure floors are kept clean and in good repair