Pane Del Sole
175 John St. North, Hamilton ON L8L 2A3 · Restaurant
12 inspections
- Routine Inspection
4 infractions
- Separate hand washing basin provided for food handlers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food protected from contamination or adulteration
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
1 infraction
- Separate hand washing basin provided for food handlers
- Hand washing stations must be conveniently accessible by food handlers
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Routine Inspection
2 infractions
- Food premise is protected against the entry and harbouring of pests
- Certified food handler present in the food service premise
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Routine Inspection
3 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Food is held at 4°C (40°F) or less
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
0 infractions
- Routine Inspection
4 infractions
- 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
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food in storage protected from contamination
- Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
0 infractions