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Smoke's Poutinerie

112 George Street, Hamilton ON L8P 1E2 · Restaurant

14 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Maintain hand washing stations with adequate supplies
  3. Routine Inspection

    2 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
      • Ensure equipment, utensils and or multi-service articles in good repair
  4. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
  5. 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
  6. Routine Inspection

    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
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Separate hand washing basin provided for food handlers
      • 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 in good repair
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • 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
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    5 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
    • 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
    • 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  9. Routine Inspection

    2 infractions

    • Maintenance of sanitary facilities
      • Equip sanitary facility with a supply of toilet paper
      • Equip sanitary facility with liquid soap in a dispenser
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
  10. Re-inspection

    0 infractions

  11. 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 food contact equipment and utensils are free from cracks, crevices and open seams
    • 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
      • Cover all food in storage
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  12. Routine Inspection

    6 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises
    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Food in storage protected from contamination
  13. Routine Inspection

    4 infractions

    • 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
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food protected from contamination or adulteration
      • Cover all food in storage
  14. Routine Inspection

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer