02 640 UPPER JAMES STREET, HAMILTON ON
Pass
1 violation was found at the most recent inspection.
Source: City of Hamilton Public Health Services
May 29, 2026
This summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food contact surfaces, equipment, and utensils must be properly constructed and maintained in good condition.
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.
Sasso
This restaurant has been inspected 15 times since September 11, 2023, with 11 passes, 3 conditional outcomes, and 1 closure on record.
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
5 violations
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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 in storage protected from contamination
No violations
3 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
Food premise is protected against the entry and harbouring of pests
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
2 violations
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
No violations
7 violations
The premises is operated and maintained free from potential/immediate health hazards
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Separate hand washing basin provided for food handlers
4 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
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Refrigeration and hot-holding equipment maintained
No violations
4 violations
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
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
No violations
12 violations
The premises is operated and maintained free from potential/immediate health hazards
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Hand washing basin with supplies of soap and paper towels in dispensers
No violations
10 violations
Food protected from contamination or adulteration
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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
Manual dishwashing: Wash, rinse, sanitize technique
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
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
Manual dishwashing: Wash, rinse, sanitize technique
Maintenance of sanitary facilities
Refrigeration and hot-holding equipment maintained
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
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Cloths and towels maintained in clean, good repair and not used for other purposes
Testing reagent used to determine concentration of sanitizer
Manual dishwashing: Wash, rinse, sanitize technique
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
Food handlers who come into contact with food/utensils shall do so in a sanitary manner