Hotties Smashburgers
657 BARTON ST.E, HAMILTON · Restaurant
8 inspections
- 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
- 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
2 infractions
- Food premise is protected against the entry and harbouring of pests
- Certified food handler present in the food service premise
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
1 infraction
- Certified food handler present in the food service premise
- Routine Inspection
1 infraction
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Certified food handler present in the food service premise
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
4 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Testing reagent used to determine concentration of sanitizer
- Manual dishwashing: Wash, rinse, sanitize technique
- Certified food handler present in the food service premise
- Routine Inspection
4 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
- Keep cloths clean, in good repair, and restricted to a single task
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Testing reagent used to determine concentration of sanitizer
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Certified food handler present in the food service premise
- Cloths and towels maintained in clean, good repair and not used for other purposes