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PHO # 7 INC.

891 Upper James Street, Hamilton ON L9C 3A3 · Restaurant

8 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • 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
    • 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
    • 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

    3 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
  4. Routine Inspection

    8 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • 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
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
    • 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  5. Routine Inspection

    2 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  6. Routine Inspection

    2 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
  7. Routine Inspection

    1 infraction

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  8. Routine Inspection

    1 infraction

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning