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St. Matthews Childrens Centre

414 Barton St E, Hamilton ON L8N 2Y3 · Full Time

16 inspections

  1. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Facility is maintained in a clean and sanitary condition
      • Clean and maintain laundry area
      • Clean and maintain play rooms
      • Clean and maintain sleep rooms
      • Follow cleaning and disinfection schedule to maintain area in a clean and sanitary condition.
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Evidence of minor insect / rodent activity
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  2. Routine Inspection - Food Safety and Infection Control

    0 infractions

  3. Routine Inspection - Food Safety and Infection Control

    0 infractions

  4. Routine Inspection - Food Safety and Infection Control

    0 infractions

  5. Routine Inspection - Food Safety and Infection Control

    0 infractions

  6. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  7. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
  8. Re-inspection

    0 infractions

  9. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  10. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
  11. Re-inspection

    0 infractions

  12. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  13. Routine Inspection - Food Safety and Infection Control

    4 infractions

    • Facility is maintained in a clean and sanitary condition
      • Ensure cleaner and disinfectant bottles are labelled for washroom or classroom use. Disinfectants are to be used at correct concentration.
      • Ensure cleaner/disinfectant bottles used in washroom/change table are separate from those used in classroom
    • 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
    • Testing reagent used to determine concentration of sanitizer
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds
      • Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
      • Cook food mixtures containing poultry, egg, meat, fish or another hazardous food at 74°C (165°F) for 15 seconds
      • Cook fish at 70°C (158°F) for 15 seconds
      • Cook whole poultry at 82°C (180°F) for 15 seconds
  14. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
  15. Routine Inspection - Food Safety and Infection Control

    0 infractions

  16. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Facility is maintained in a clean and sanitary condition
    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide hot and cold running water at hand wash sink
      • Provide liquid soap in a dispenser at the hand wash sink
    • Toys are maintained in a clean and sanitary condition