Smokes Poutinerie
B 4 Newton Avenue, Hamilton ON L8S 1V7 · Restaurant
11 inspections
- Re-inspection
1 infraction
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
7 infractions
- 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 in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Fail to provide required illumination during all hours of operation
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Dispose of liquid waste in a sanitary manner
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- 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
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Separate hand washing basin provided for food handlers
- Routine Inspection
3 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
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- 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
- Hand washing basin with supplies of soap and paper towels in dispensers
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing basin with supplies of soap and paper towels in dispensers
- Food is held at 4°C (40°F) or less
- Separate hand washing basin provided for food handlers
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food protected from contamination or adulteration
- Cover all food in storage
- Food in storage protected from contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Routine Inspection
4 infractions
- Separate hand washing basin provided for food handlers
- Food protected from contamination or adulteration
- 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
- Routine Inspection
2 infractions
- 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
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Routine Inspection
0 infractions