Shelby's 14151241 Canada Inc
847 Upper James St, Hamilton ON L9C 3A3 · Restaurant
14 inspections
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Maintenance of sanitary facilities
- Re-inspection
2 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
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
6 infractions
- Separate hand washing basin provided for food handlers
- 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
- 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 food contact equipment and utensils are free from cracks, crevices and open seams
- 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
- Maintenance of sanitary facilities
- Equip sanitary facility with a constant supply of hot and cold running water
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Routine Inspection
4 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
- 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
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
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
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
4 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 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
- 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
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Re-inspection
0 infractions
- Routine Inspection
2 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
- 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
- Ensure equipment, utensils and or multi-service articles in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Complaint
1 infraction
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
2 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
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Dispose of liquid waste in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
4 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Manual dishwashing: Wash, rinse, sanitize technique
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Certified food handler present in the food service premise
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Routine Inspection
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