East City Chinese Food Take Out
1130 Fennell Ave E, Hamilton ON L8T 1S5 · Food Take Out
14 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
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Routine Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food premise is protected against the entry and harbouring of pests
- Food protected from contamination or adulteration
- Routine Inspection
5 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
- Ensure walls are kept clean and in good repair
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintain ventilation system in manner not permitting health hazard
- Ventilation system requires thorough cleaning
- Food premise is protected against the entry and harbouring of pests
- Protect against entry, harbouring and breeding of pests
- Maintain records of pest control measures taken
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- 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
- Re-inspection
0 infractions
- Routine Inspection
3 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintain ventilation system in manner not permitting health hazard
- 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
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Food protected from contamination or adulteration
- Cover all food in storage
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
2 infractions
- Food protected from contamination or adulteration
- Cover all food in storage
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Food protected from contamination or adulteration
- Re-inspection
0 infractions
- Routine Inspection
5 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
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food protected from contamination or adulteration
- Cover all food in storage
- 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
1 infraction
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Routine Inspection
1 infraction
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Routine Inspection
2 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
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
2 infractions
- 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
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food premise is protected against the entry and harbouring of pests
- 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
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Fail to provide required illumination during all hours of operation
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner