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St. Peter's Residence at Chedoke

125 Redfern Ave, Hamilton ON L9C 7W9 · Long Term Care Facility

15 inspections

  1. 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
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  2. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
  5. Routine Inspection

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner
  6. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store and handle ice in a sanitary manner
  7. Routine Inspection

    2 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Use sanitizing agent in accordance with manufacturer's instructions
    • 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
  8. 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  9. 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
    • Food premise is protected against the entry and harbouring of pests
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Food protected from contamination or adulteration
    • 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
  10. Re-inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  11. 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
    • Testing reagent used to determine concentration of sanitizer
  12. Routine Inspection

    4 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
    • Food premise is protected against the entry and harbouring of pests
    • Cloths and towels maintained in clean, good repair and not used for other purposes
  13. Routine Inspection

    4 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
    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
  14. Re-inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food premise is protected against the entry and harbouring of pests
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  15. Routine Inspection

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Food protected from contamination or adulteration