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Mr. Sub

1144 Main St W, Hamilton ON L8S 1C1 · Restaurant

10 inspections

  1. 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
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
    • 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
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  2. Re-inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • Maintenance of sanitary facilities
    • Food is held at 4°C (40°F) or less
  4. Routine Inspection

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water under pressure
  5. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Maintenance of sanitary facilities
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  6. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
    • 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
  7. Routine Inspection

    0 infractions

  8. Re-inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • Maintenance of sanitary facilities
  10. Routine Inspection

    1 infraction

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