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Macy's Food Mart

511 Cannon St E, Hamilton ON L8L 2E6 · Convenience / Variety

15 inspections

  1. 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
  2. Re-inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  3. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Food is held at 4°C (40°F) or less
  4. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Cover all food in storage
  5. Re-inspection

    0 infractions

  6. Routine Inspection

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Testing reagent used to determine concentration of sanitizer
    • Maintenance of sanitary facilities
    • Certified food handler present in the food service premise
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  9. 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 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
  10. Routine Inspection

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Testing reagent used to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • 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
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  11. Routine Inspection

    1 infraction

    • Separate hand washing basin provided for food handlers
      • Hand washing stations must be conveniently accessible by food handlers
  12. Re-inspection

    0 infractions

  13. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • 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
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  14. Complaint

    0 infractions

  15. 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
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • 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