Skip to content
Loading map…

Maipai

629 Barton St E, Hamilton · Restaurant

9 inspections

  1. Routine Inspection

    1 infraction

    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  2. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  3. Routine Inspection

    1 infraction

    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  4. Routine Inspection

    3 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  5. 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
    • 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
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
    • Food premise is protected against the entry and harbouring of pests
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  6. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  7. Routine Inspection

    1 infraction

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Dispose of liquid waste in a sanitary manner
  8. Routine Inspection

    4 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 walls are kept clean and in good repair
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure wash water is between 60°C and 71°C
  9. 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 walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed