B&T Food

103 Queen St. N., Hamilton ON L8R 2V5 · Supermarket

15 inspections

1. Routine InspectionJan 30, 2026

   0 infractions

2. Routine InspectionDec 2, 2025

   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
     • Evidence of minor insect / rodent activity
3. Routine InspectionMay 12, 2025

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • 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
     • Keep cloths clean, in good repair, and restricted to a single task
4. Routine InspectionFeb 3, 2025

   3 infractions

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
   • Food in storage protected from contamination
     • Ensure racks, shelves or pallets are clean and designed to protect against contamination
5. Routine InspectionOct 8, 2024

   4 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
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Food is held at 4°C (40°F) or less
     • Provide adequate refrigerated space for hazardous food storage
6. Routine InspectionJul 25, 2024

   3 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
     • Provide paper towels in a dispenser at hand basin in food preparation area
   • Frozen food storage and handling
     • Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use
7. Routine InspectionApr 25, 2024

   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
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
8. Routine InspectionNov 17, 2023

   1 infraction

   • Food in storage protected from contamination
     • Ensure racks, shelves or pallets are clean and designed to protect against contamination
9. Routine InspectionAug 1, 2023

   0 infractions

10. ComplaintMay 24, 2023

    0 infractions

11. Routine InspectionApr 20, 2023

    1 infraction

    • Certified food handler present in the food service premise
12. Routine InspectionOct 31, 2022

    0 infractions

13. Routine InspectionJul 18, 2022

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
14. Re-inspectionApr 4, 2022

    0 infractions

15. Routine InspectionMar 30, 2022

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Food protected from contamination or adulteration
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination