Paros Greek Food
2501 Hamilton Regional Rd, 56 Hamilton ON L0R 1C0 · Restaurant
9 inspections
- Routine Inspection
4 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Provide hand washing basin in a convenient location in the food preparation area
- Ensure hand washing basin is unobstructed and accessible for hand washing
- 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
- Food processed in a safe manner
- Process food in a manner to ensure it is safe to eat
- Graded eggs used as prescribed in the regulation
- Dispose of ungraded and Grade "C" eggs
- Only Grade A or B eggs permitted
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 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
- Provide soap in a dispenser at hand basin in the food preparation area
- Manual dishwashing: Wash, rinse, sanitize technique
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- Separate hand washing basin provided for food handlers
- Routine Inspection
4 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintain ventilation system in manner not permitting health hazard
- Ventilation system requires thorough cleaning
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
2 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Manual dishwashing: Wash, rinse, sanitize technique
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Food protected from contamination or adulteration
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity