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Butter Chicken Roti

F101 999 Upper Wentworth St, Hamilton Ontario L9A 4X5 · Food Take Out

19 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  3. Routine Inspection

    5 infractions

    • Separate hand washing basin provided for food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Reheat food to original cooking temperature within 2 hours
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  4. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  5. Re-inspection

    0 infractions

  6. 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
      • 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
    • Food is held at 4°C (40°F) or less
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  9. Complaint

    0 infractions

  10. Routine Inspection

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Retain pest control records for one year
      • Evidence of minor insect / rodent activity
  11. Routine Inspection

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
  12. 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 in good repair
  13. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    4 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 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
  17. Re-inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
  18. Re-inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Food is held at 4°C (40°F) or less
  19. Routine Inspection

    4 infractions

    • 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
    • Testing reagent used to determine concentration of sanitizer
    • Food is held at 4°C (40°F) or less
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
      • Ensure food handlers wash hands as often as necessary