1122 Main St W, Hamilton ON
Pass
4 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
July 28, 2026
This summary is AI generated and can contain mistakes.
Food is stored at a safe cold temperature of 4°C (40°F) or below.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
Food contact surfaces, equipment, and utensils must be properly constructed and maintained in good condition.
The restaurant did not maintain adequate lighting in food preparation areas as required by Ontario's Building Code.
This record comes from City of Hamilton Public Health Services. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Wei Xiang Yuan Restaurant
This restaurant has been inspected 11 times since January 16, 2023, with 9 passes, 2 conditional outcomes, and 0 closures on record.
4 violations
Food is held at 4°C (40°F) or less
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
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
6 violations
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
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
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
5 violations
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
Testing reagent used to determine concentration of sanitizer
Manual dishwashing: Wash, rinse, sanitize technique
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Testing reagent used to determine concentration of sanitizer
No violations
No violations
No violations
1 violation
Food is held at 4°C (40°F) or less
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Food premise is protected against the entry and harbouring of pests
Refrigeration and hot-holding equipment maintained