TIBA RESTAURANT

301 CROCKETT ST, HAMILTON · Bakery - Production

17 inspections

1. Routine InspectionJul 14, 2026

   3 infractions

   • No room with food is used for sleeping purposes
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
2. Routine InspectionMar 9, 2026

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Separate hand washing basin provided for food handlers
   • Certified food handler present in the food service premise
3. Routine InspectionNov 18, 2025

   2 infractions

   • Separate hand washing basin provided for food handlers
   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
4. Routine InspectionJul 8, 2025

   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 protected from contamination or adulteration
     • Cover all food in storage
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
5. Routine InspectionMar 17, 2025

   3 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
     • 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
   • Food is held at 4°C (40°F) or less
6. Re-inspectionOct 18, 2024

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
7. Routine InspectionOct 17, 2024

   3 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
   • 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
   • Food is held at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
8. Routine InspectionJul 30, 2024

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
9. Routine InspectionJul 29, 2024

   5 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 walls are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
   • Food protected from contamination or adulteration
   • Food processed in a safe manner
10. Re-inspectionJan 22, 2024

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
11. Routine InspectionJan 19, 2024

    3 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 ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
12. Routine InspectionOct 24, 2023

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
13. Routine InspectionJul 26, 2023

    0 infractions

14. Re-inspectionFeb 27, 2023

    0 infractions

15. Routine InspectionFeb 24, 2023

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Use sanitizing agent for intended purpose
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
16. Routine InspectionDec 8, 2022

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • 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
17. Routine InspectionJul 19, 2022

    2 infractions

    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation