Pub 36 on Hess
34 Hess St S, Hamilton ON L8R 2S5 · Restaurant
6 inspections
- Re-inspection
0 infractions
- 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
- Provide soap in a dispenser at hand basin 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
- Maintain and arrange furniture to permit a clean and sanitary condition
- Maintain and arrange equipment to permit a clean and sanitary condition
- Maintain and arrange appliances to permit a clean and sanitary condition
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Hand washing basin with supplies of soap and paper towels in dispensers
- 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
- Provide soap in a dispenser at hand basin in the food preparation area
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Provide sufficient detergent or chemicals for washing or sanitizing
- 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
- Re-inspection
0 infractions
- Routine Inspection
2 infractions
- 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
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
0 infractions