Macassa Lodge
701 Upper Sherman Ave, Hamilton ON L8V 3M7 · Long Term Care Facility
11 inspections
- Routine Inspection
0 infractions
- Routine Inspection
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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
4 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Remove all materials not associated with the daily operation of the premises
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 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
- Routine Inspection
1 infraction
- 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
- Food is held at 4°C (40°F) or less
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure ceilings are kept clean and in good repair
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- 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
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure ceilings are kept clean and in good repair
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- 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
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Food is held at 4°C (40°F) or less