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West Place

70 West Ave S, Hamilton ON L8N 2S3 · Residential Care Facility

14 inspections

  1. Routine Inspection

    0 infractions

  2. Re-inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
  4. Routine Inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

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

    0 infractions

  11. Routine Inspection

    1 infraction

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  12. Routine Inspection

    2 infractions

    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  13. Routine Inspection

    3 infractions

    • Testing reagent used 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 is held at 4°C (40°F) or less
  14. Routine Inspection

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment