94 Cannon St W, Units 3 & 4, Hamilton ON
Pass
3 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
July 8, 2026
This summary is AI generated and can contain mistakes.
Food must be properly protected from contamination or adulteration during storage, preparation, and service.
The restaurant must ensure that pests cannot enter or live in the food preparation areas.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
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.
McMaster- The Buttery
This restaurant has been inspected 13 times since May 17, 2023, with 12 passes, 1 conditional outcome, and 0 closures on record.
3 violations
Food protected from contamination or adulteration
Food premise is protected against the entry and harbouring of pests
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
3 violations
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
1 violation
Cloths and towels maintained in clean, good repair and not used for other purposes
4 violations
Food is held at 4°C (40°F) or less
Food premise is protected against the entry and harbouring of pests
Cloths and towels maintained in clean, good repair and not used for other purposes
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
No violations
4 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
4 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Separate hand washing basin provided for food handlers
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
: Wash, rinse, sanitize technique
4 violations
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Refrigeration and hot-holding equipment maintained
No violations
4 violations
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Certified food handler present in the food service premise
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred