DARBAR KEBOB
G22 75 CENTENNIAL PKWY.N, HAMILTON · Restaurant
11 inspections
- Routine Inspection
2 infractions
- 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
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- 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 manual dishwashing includes the three steps: wash, rinse, and sanitize
- Use sanitizing agent for intended purpose
- Food protected from contamination or adulteration
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Separate hand washing basin provided for food handlers
- Re-inspection
0 infractions
- 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 floors are kept clean and in good repair
- 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
- Food premise is protected against the entry and harbouring of pests
- Maintain records of pest control measures taken
- Evidence of minor insect / rodent activity
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Food protected from contamination or adulteration
- Routine Inspection
2 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
3 infractions
- 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
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions