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Burger Factory

162 Hwy 8, Stoney Creek ON L8G 1C3 · Restaurant

11 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  3. Routine Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • 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
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
  4. Routine Inspection

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Maintenance of sanitary facilities
    • Certified food handler present in the food service premise
  5. Routine Inspection

    1 infraction

    • 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
  6. Routine Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings 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 in good repair
    • Food processed in a safe manner
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  7. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
  8. Routine Inspection

    4 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
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • 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
      • Ensure food handlers confine hair while handling food
  9. Routine Inspection

    3 infractions

    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  10. Complaint

    1 infraction

    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  11. Routine Inspection

    13 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Maintenance of sanitary facilities
    • Calories are displayed for every standard food item sold or offered for sale
    • Calories are displayed on each menu listing or depicting a standard food item
    • Contextual statement is posted on menu(s) and/or sign(s)
    • c. At least the same size
    • d. At least the same prominence
    • For standard food items with multiple flavours, varieties, or sizes but only includes a general description (i.e. does not list specific flavours, varieties, or sizes), a calorie range is displayed
    • For standard food items where specific flavours, varieties, or sizes are listed, calories are displayed for each flavour, variety, or size
    • b. Calories for each option individually listed on a menu, label, or tag
    • a. Calories for basic preparation of standard food item
    • b. Calories for each supplementary item listed