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Divine Kitchen & Entertainment

92 94 Jackson St E, Hamilton ON L8N 1L2 · Restaurant

3 inspections

  1. Routine Inspection

    10 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • Failed to operate and maintain premises free from every condition that may be a health hazard
      • Food seized and discarded
      • Operate and maintain premises free from every condition that may be a health hazard
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the wholesomeness of the food
    • 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
      • Ensure walls 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
      • Maintain hand washing stations with adequate supplies
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Maintain and arrange appliances to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Testing reagent used to determine concentration of sanitizer
    • 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
      • Ensure wash / rinse water is at 43°C or greater
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Use sanitizing agent for intended purpose
      • Use sanitizing agent in accordance with manufacturer's instructions
    • 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
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
    • Food is held 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
  2. Routine Inspection

    2 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
  3. Routine Inspection

    0 infractions