Goodness Me
1000 Upper Gage Ave, Hamilton ON L8V 4R5 · Supermarket
13 inspections
- Routine Inspection
7 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Food premise is protected against the entry and harbouring of pests
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Maintenance of sanitary facilities
- Food protected from contamination or adulteration
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Hand washing basin with supplies of soap and paper towels in dispensers
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Food is held at 4°C (40°F) or less
- Routine Inspection
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water for hand washing in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
3 infractions
- 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
- Store food off the floor to prevent contamination
- Food processed in a safe manner
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
1 infraction
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
1 infraction
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- 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
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
3 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
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- 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
- 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
- Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
- 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
- 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
4 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Refrigeration and hot-holding equipment maintained
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Food protected from contamination or adulteration
- Cover all food in storage
- Store raw foods separate and below cooked / ready-to-eat foods
- Refrigeration and hot-holding equipment maintained
- Food protected from contamination or adulteration