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Red Church Cafe + Gallery

66 King St E, Hamilton ON L8N 2L2 · Restaurant

11 inspections

  1. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 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
  7. Complaint

    1 infraction

    • Live birds and animals, other than service animals, must not be permitted in the food premise
      • Ensure food premise is kept free from live birds or animals
  8. Complaint

    0 infractions

  9. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  10. Routine Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  11. Routine Inspection

    4 infractions

    • 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
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less