Royal Punjab Tiffins

380 CROCKETT STREET, HAMILTON L8V 1H9 · Food Caterer

16 inspections

Routine InspectionMay 26, 2026
4 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Food processed in a safe manner
- Refrigeration and hot-holding equipment maintained
Routine InspectionNov 18, 2025
8 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
  - Remove all materials not associated with the daily operation of the premises
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- Food protected from contamination or adulteration
  - Cover all food in storage
- Food processed in a safe manner
  - Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
  - Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Re-inspectionMay 15, 2025
0 infractions
ComplaintMay 13, 2025
0 infractions
ComplaintMay 12, 2025
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Routine InspectionMay 8, 2025
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
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Food protected from contamination or adulteration
  - Cover all food in storage
  - Store food off the floor to prevent contamination
- Certified food handler present in the food service premise
Re-inspectionMar 20, 2025
0 infractions
Routine InspectionMar 19, 2025
10 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
- 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 paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- 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
- 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
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- 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
- Food in storage protected from contamination
  - Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Re-inspectionDec 5, 2024
1 infraction
- Food in storage protected from contamination
Routine InspectionDec 3, 2024
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
- Food premise is protected against the entry and harbouring of pests
  - Protect against entry, harbouring and breeding of pests
  - Maintain records of pest control measures taken
  - Retain pest control records for one year
- Food protected from contamination or adulteration
  - Cover all food in storage
  - Store food off the floor to prevent contamination
- Food in storage protected from contamination
  - Ensure racks, shelves or pallets are clean and designed to protect against contamination
Routine InspectionJul 30, 2024
2 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
- 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
Routine InspectionJul 29, 2024
3 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
  - Ensure walls are kept clean and in good repair
- 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
- 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
Re-inspectionJan 24, 2024
0 infractions
Routine InspectionJan 22, 2024
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- 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
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
  - Ensure wiping cloths are kept in a sanitizing solution when not in use
Routine InspectionOct 24, 2023
3 infractions
- Separate hand washing basin provided for food handlers
  - Ensure hand washing basin is unobstructed and accessible for hand washing
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Maintenance of sanitary facilities
Routine InspectionJul 14, 2023
0 infractions