Skip to content
Loading map…

Toma La "The Portuguese Pit Stop" Inc

21 1550 Upper James St, Hamilton ON L9B 2L6 · Restaurant

17 inspections

  1. Routine Inspection

    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
    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
  2. Routine Inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
  3. Routine Inspection

    4 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Provide hand washing basin in a convenient location 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 equipment to permit a clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Cover all food in storage
  4. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  5. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Food is held at 4°C (40°F) or less
      • Mark "Keep Refrigerated" on hazardous food container
  6. Routine Inspection

    3 infractions

    • 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 processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 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
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 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
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  11. Routine Inspection

    4 infractions

    • 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
    • Food premise is protected against the entry and harbouring of pests
    • Food protected from contamination or adulteration
  12. Routine Inspection

    4 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
    • Maintenance of sanitary facilities
    • Refrigeration and hot-holding equipment maintained
  13. Routine Inspection

    4 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
    • Refrigeration and hot-holding equipment maintained
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  14. Re-inspection

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
  15. Routine Inspection

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Food premise is protected against the entry and harbouring of pests
    • Maintenance of sanitary facilities
    • Food is held at 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Refrigeration and hot-holding equipment maintained
    • Certified food handler present in the food service premise
  16. Routine Inspection

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Food premise is protected against the entry and harbouring of pests
    • 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
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  17. Routine Inspection

    4 infractions

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food premise is protected against the entry and harbouring of pests
    • Food is held at 4°C (40°F) or less
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner