MARCHE KIM HOUR

Inspection summary

MARCHE KIM HOUR has been inspected 7 times by Ville de Montréal since February 1, 2011. The most recent inspection, on April 25, 2024, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded 5 times across 5 separate inspections, most recently on June 15, 2018. For example: The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.

• Chemicals and toxic substancesHigher risk

  Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

  Recorded once on April 25, 2024. For example: The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on September 23, 2020. For example: The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.

About this data

These results come from Ville de Montréal, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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