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Sultan Ahmet

1459 Main St E, Hamilton ON · Restaurant

9 inspections

  1. Routine Inspection

    1 infraction

    • Refrigeration and hot-holding equipment maintained
  2. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  3. Re-inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  4. Routine Inspection

    10 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
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Food processed in a safe manner
    • Food is held at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  5. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  6. Re-inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  7. Routine Inspection

    5 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing stations must be conveniently accessible by food handlers
    • Food premise is protected against the entry and harbouring of pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Certified food handler present in the food service premise
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  8. Re-inspection

    0 infractions

  9. Routine Inspection

    8 infractions

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food processed in a safe manner
    • Food is held at 4°C (40°F) or less
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
    • Adequate record and identifiers for manufactured meats are available and maintained