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Little Peoples Day Care

510 Mohawk Rd W, Hamilton ON L9C 1X4 · Full Time

16 inspections

  1. Routine Inspection - Food Safety and Infection Control

    0 infractions

  2. Routine Inspection - Food Safety and Infection Control

    0 infractions

  3. Routine Inspection - Food Safety and Infection Control

    0 infractions

  4. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Food is held at 4°C (40°F) or less
  5. Re-inspection

    0 infractions

  6. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
      • Ensure wash water is between 60°C and 71°C
  7. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
    • Change tables are maintained in a clean and sanitary condition
    • Manual dishwashing: Wash, rinse, sanitize technique
  8. Re-inspection

    0 infractions

  9. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide hot and cold running water at hand wash sink
    • Personal items provided and maintained to prevent the spread of infection
  10. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Facility is maintained in a clean and sanitary condition
    • Hand washing basin with supplies of soap and paper towels in dispensers
  11. Re-inspection

    0 infractions

  12. Routine Inspection - Food Safety and Infection Control

    8 infractions

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure wash water is between 60°C and 71°C
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • 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
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  13. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Facility is maintained in a clean and sanitary condition
    • Personal items provided and maintained to prevent the spread of infection
      • Store soothers to prevent contamination.
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  14. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
    • 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
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  15. Routine Inspection - Food Safety and Infection Control

    0 infractions

  16. Routine Inspection - Food Safety and Infection Control

    0 infractions