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Chai Pani - The Indian Streetary

2372 Barton St E, Hamilton ON L8E 2W7 · Restaurant

15 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    1 infraction

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

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure ceilings 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
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • 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 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
  4. Re-inspection

    1 infraction

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
  5. Re-inspection

    1 infraction

    • Separate hand washing basin provided for food handlers
      • Provide hand washing basin in a convenient location in the food preparation area
      • Provide hand washing basin in food preparation area
      • Provide adequate number of hand washing stations
      • Hand washing stations must be conveniently accessible by food handlers
  6. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Separate hand washing basin provided for food handlers
      • Provide hand washing basin in a convenient location in the food preparation area
      • Provide hand washing basin in food preparation area
      • Provide adequate number of hand washing stations
      • Hand washing stations must be conveniently accessible by food handlers
  7. Re-inspection

    2 infractions

    • 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
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Certified food handler present in the food service premise
  8. Routine Inspection

    5 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
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • 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
      • Maintain sanitary facility clean and in good repair
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  9. Routine Inspection

    3 infractions

    • Testing reagent used 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
    • Food protected from contamination or adulteration
  10. Re-inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • 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
  11. Routine Inspection

    6 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
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Use sanitizing agent for intended purpose
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
    • 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

    1 infraction

    • Maintenance of sanitary facilities
      • Equip sanitary facility with a supply of toilet paper
  13. Re-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
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
  14. Routine Inspection

    7 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
      • Provide paper towels in a dispenser at hand basin 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 in good repair
    • 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
      • Equip sanitary facility with a supply of toilet paper
      • Equip sanitary facility with liquid soap in a dispenser
      • Equip sanitary facility with single service towels or air dryer
    • 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  15. Routine Inspection

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed