Famo Pizza and Wings
1000 Upper Gage Ave, Hamilton ON L8V 5B7 · Restaurant
15 inspections
- Re-inspection
0 infractions
- Re-inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Separate hand washing basin provided for food handlers
- Complaint
2 infractions
- Separate hand washing basin provided for food handlers
- Provide hand washing basin in a convenient location in the food preparation area
- Provide hand washing basin in food preparation area
- Provide adequate number of hand washing stations
- Hand washing stations must be conveniently accessible by food handlers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Separate hand washing basin provided for food handlers
- Routine Inspection
10 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Separate hand washing basin provided for food handlers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Maintenance of sanitary facilities
- Food protected from contamination or adulteration
- Food processed in a safe manner
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- 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
- Routine Inspection
2 infractions
- Food protected from contamination or adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food protected from contamination or adulteration
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- 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 to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintain ventilation system in manner not permitting health hazard
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- 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 ceilings are kept clean and in good repair
- 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 cleaned and sanitized
- Food premise is protected against the entry and harbouring of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Complaint
1 infraction
- 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- 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
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- 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
- Testing reagent used to determine concentration of sanitizer
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Food premise is protected against the entry and harbouring of pests
- Routine Inspection
3 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
- 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
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent 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 manual dishwashing includes the three steps: wash, rinse, and sanitize
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Testing reagent used to determine concentration of sanitizer