Cheezaatar

667 Fennell Ave E, Hamilton ON L8V 1V3 · Restaurant

13 inspections

Routine InspectionJun 23, 2026
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
Routine InspectionMar 4, 2026
4 infractions
- 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
- Refrigeration and hot-holding equipment maintained
- Certified food handler present in the food service premise
Routine InspectionNov 24, 2025
3 infractions
- 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
- Maintenance of sanitary facilities
  - Equip sanitary facility with a supply of toilet paper
- 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
Re-inspectionJul 28, 2025
2 infractions
- 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
Routine InspectionJul 15, 2025
5 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
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  - Fail to provide required illumination during all hours of operation
- Food premise is protected against the entry and harbouring of pests
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Manual dishwashing: Wash, rinse, sanitize technique
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
Re-inspectionApr 4, 2025
0 infractions
Routine InspectionNov 18, 2024
4 infractions
- Operator ensured the results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
- Testing reagent used to determine concentration of sanitizer
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  - Ensure food handlers confine hair while handling food
Routine InspectionOct 30, 2023
2 infractions
- Separate hand washing basin provided for food handlers
  - Hand washing station must be used only for hand washing of employees
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Routine InspectionJun 30, 2023
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
- 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
Re-inspectionJan 16, 2023
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Manual dishwashing: Wash, rinse, sanitize technique
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Routine InspectionJan 6, 2023
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- 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
  - Thaw all hazardous foods maintaining a temperature of 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 refrain from conduct causing contamination of food and food areas
Re-inspectionOct 18, 2022
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
Routine InspectionOct 17, 2022
5 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
  - 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 equipment, utensils and or multi-service articles in good repair
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Manual dishwashing: Wash, rinse, sanitize technique
  - Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  - Ensure clean wash / rinse water is provided
  - Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods