Dim Sum House
173 King St. E, Hamilton ON L8N 1B3 · Restaurant
18 inspections
- Routine Inspection
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Equip sanitary facility with single service towels or air dryer
- Routine Inspection
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Food protected from contamination or adulteration
- Routine Inspection
1 infraction
- Frozen food storage and handling
- Routine Inspection
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food protected from contamination or adulteration
- Routine Inspection
3 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Food protected from contamination or adulteration
- Routine Inspection
4 infractions
- Single service containers and articles kept free from contamination
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Certified food handler present in the food service premise
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food protected from contamination or adulteration
- Food is held at 4°C (40°F) or less
- Routine Inspection
1 infraction
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
6 infractions
- Single service containers and articles kept free from contamination
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Food protected from contamination or adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Re-inspection
0 infractions
- Re-inspection
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
4 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Routine Inspection
8 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
- Single service containers and articles kept free from contamination
- 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Maintenance of sanitary facilities
- Equip sanitary facility with liquid soap in a dispenser
- Food protected from contamination or adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
10 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 walls are kept clean and in good repair
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Refrigeration and hot-holding equipment maintained
- 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 cleaned and sanitized
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Food protected from contamination or adulteration
- Cover all food in storage
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner