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Caribbean Tropical Grocers Inc

16-18 1439 Upper Ottawa St, Hamilton ON · Supermarket

12 inspections

  1. Routine Inspection

    8 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Food premise is protected against the entry and harbouring of pests
    • Food processed in a safe manner
    • All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
    • Certified food handler present in the food service premise
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  2. Routine Inspection

    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
    • 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
      • Store food off the floor to prevent contamination
  3. Re-inspection

    0 infractions

  4. Re-inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • 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
    • Food protected from contamination or adulteration
  5. Routine Inspection

    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
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • 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
    • 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
      • Store food off the floor to prevent contamination
    • Certified food handler present in the food service premise
  6. Re-inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Re-inspection

    2 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
  9. Routine Inspection

    4 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
    • 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 equipment, utensils and or multi-service articles are cleaned and sanitized
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
  10. Routine Inspection

    9 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Certified food handler present in the food service premise
  11. Routine Inspection

    11 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
      • 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 equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in container bearing identifying labels
    • Maintenance of sanitary facilities
    • 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
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers are clean and practice good personal hygiene
      • Ensure food handlers wash hands as often as necessary
  12. Routine Inspection

    4 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent 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