Sushi on Fennell

669 Fennell Ave.East, Hamilton · Restaurant

18 inspections

1. Routine InspectionJun 23, 2026

   3 infractions

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
   • Food is held at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
2. Routine InspectionMar 18, 2026

   3 infractions

   • 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
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
3. Routine InspectionDec 17, 2025

   2 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
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
4. Routine InspectionJul 15, 2025

   2 infractions

   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
   • Food is held at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
5. Routine InspectionApr 10, 2025

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
   • 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
6. Re-inspectionDec 1, 2024

   0 infractions

7. Routine InspectionNov 28, 2024

   4 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
   • Food is held at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 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
8. Routine InspectionJul 19, 2024

   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 are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
9. Re-inspectionMar 8, 2024

   1 infraction

   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
10. Routine InspectionFeb 29, 2024

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
11. Routine InspectionNov 29, 2023

    1 infraction

    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
12. Re-inspectionJul 25, 2023

    0 infractions

13. Routine InspectionJul 20, 2023

    2 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and 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
14. Re-inspectionMar 17, 2023

    0 infractions

15. Routine InspectionMar 14, 2023

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Refrigeration and hot-holding equipment maintained
16. Re-inspectionNov 24, 2022

    0 infractions

17. Routine InspectionNov 22, 2022

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure clean wash / rinse water is provided
      • Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Ensure wash / rinse water is at 43°C or greater
    • Refrigeration and hot-holding equipment maintained
18. ComplaintJan 27, 2022

    0 infractions