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Noir

137 Locke St S, Hamilton ON L8P 4A7 · Restaurant

6 inspections

  1. Re-inspection

    1 infraction

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
  2. Routine Inspection

    8 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • 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
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • 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
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • 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
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with single service towels or air dryer
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  3. Routine Inspection

    4 infractions

    • Separate hand washing basin provided for food handlers
      • Provide hand washing basin in a convenient location in the food preparation area
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Maintenance of sanitary facilities
  4. Re-inspection

    0 infractions

  5. Routine Inspection

    7 infractions

    • Separate hand washing basin provided for food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Testing reagent used to determine concentration of sanitizer
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
      • Store toxic/poisonous substances in container bearing identifying labels
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
  6. Routine Inspection

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • 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