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Carlton Tavern

657 - 659 King St E, Hamilton ON L8N 1E5 · Bar

16 inspections

  1. Routine Inspection

    4 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
    • Testing reagent used to determine concentration of sanitizer
    • All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
  2. Routine Inspection

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
    • 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
    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
  3. Re-inspection

    0 infractions

  4. 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
      • Remove all materials not associated with the daily operation of the premises
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Maintain records of pest control measures taken
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of minor insect / rodent activity
  5. Re-inspection

    0 infractions

  6. Re-inspection

    0 infractions

  7. Re-inspection

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food premise is protected against the entry and harbouring of pests
  8. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food premise is protected against the entry and harbouring of pests
    • Manual dishwashing: Wash, rinse, sanitize technique
  9. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  10. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  11. Routine Inspection

    3 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • 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
  12. Re-inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
      • Ensure wash water is between 60°C and 71°C
  13. Routine Inspection

    5 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
      • Ensure wash water is between 60°C and 71°C
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  14. Routine Inspection

    5 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • 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
  15. Routine Inspection

    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 furniture to permit a clean and sanitary condition
      • Maintain and arrange equipment to permit a clean and sanitary condition
    • Food premise is protected against the entry and harbouring of pests
      • Maintain records of pest control measures taken
      • Retain pest control records for one year
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  16. Routine Inspection

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Maintain records of pest control measures taken
      • Retain pest control records for one year
    • 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