Ressam Gardens Memory Care Community

1041 West 5th St, Hamilton ON L9B 1J5 · Residential Care Facility

15 inspections

1. Routine InspectionFeb 11, 2026

   3 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • 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
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
2. Routine InspectionSep 3, 2025

   3 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water under pressure
   • Food protected from contamination or adulteration
     • Store raw foods separate and below cooked / ready-to-eat foods
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
3. Routine InspectionJun 3, 2025

   1 infraction

   • Food protected from contamination or adulteration
4. Re-inspectionFeb 10, 2025

   0 infractions

5. Routine InspectionFeb 3, 2025

   6 infractions

   • 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
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
6. Routine InspectionJan 16, 2025

   0 infractions

7. Routine InspectionSep 5, 2024

   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 are cleaned and sanitized
   • 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
8. Re-inspectionMay 15, 2024

   0 infractions

9. Routine InspectionMay 8, 2024

   3 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Ventilation system requires thorough cleaning
   • 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
     • Ensure wash water is between 60°C and 71°C
     • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
10. Routine InspectionJan 9, 2024

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • 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
    • 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
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
11. Routine InspectionNov 8, 2023

    0 infractions

12. Routine InspectionJul 25, 2023

    0 infractions

13. Routine InspectionMar 22, 2023

    1 infraction

    • 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
14. Routine InspectionSep 29, 2022

    1 infraction

    • 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)
15. Re-inspectionJul 7, 2022

    1 infraction

    • Testing reagent used to determine concentration of sanitizer