Skip to content
Loading map…

Deja Vu Bar & Karaoke

445 Concession St, Hamilton ON · Restaurant

8 inspections

  1. Routine Inspection

    3 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Certified food handler present in the food service premise
  2. Re-inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  4. Re-inspection

    0 infractions

  5. Routine Inspection

    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
      • Ensure walls are kept clean and in good repair
    • 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
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with single service towels or air dryer
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store food off the floor to prevent contamination
      • Store and handle ice in a sanitary manner
    • 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
  6. Routine Inspection

    2 infractions

    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner
  7. Re-inspection

    0 infractions

  8. 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 in good repair
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests