85 JOHN ST. S, HAMILTON ON
Pass
3 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
February 24, 2026
This summary is AI generated and can contain mistakes.
The restaurant must maintain proper ventilation to remove cooking odors, fumes, smoke, and excess heat.
The restaurant must ensure that pests cannot enter or live in the food preparation areas.
A person with food safety certification was present at the restaurant during the inspection.
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.
AMO Gelato Cafe Inc
This restaurant has been inspected 17 times since January 19, 2023, with 12 passes, 4 conditional outcomes, and 1 closure on record.
3 violations
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
Certified food handler present in the food service premise
8 violations
The premises is operated and maintained free from potential/immediate health hazards
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Food protected from contamination or adulteration
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
No violations
No violations
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
Manual dishwashing: Wash, rinse, sanitize technique
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
1 violation
Manual dishwashing: Wash, rinse, sanitize technique
5 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
Cloths and towels maintained in clean, good repair and not used for other purposes
2 violations
Food protected from contamination or adulteration
Cloths and towels maintained in clean, good repair and not used for other purposes
6 violations
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
4 violations
Food protected from contamination or adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
Maintenance of sanitary facilities
No violations
4 violations
Food protected from contamination or adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
Maintenance of sanitary facilities
4 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
Maintenance of sanitary facilities
3 violations
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
Certified food handler present in the food service premise
3 violations
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
Maintenance of sanitary facilities
10 violations
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
7 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
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
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Maintenance of sanitary facilities
Maintenance of sanitary facilities
Manual dishwashing: Wash, rinse, sanitize technique
Maintenance of sanitary facilities
Certified food handler present in the food service premise
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
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
Maintenance of sanitary facilities
Food in storage protected from contamination
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
Certified food handler present in the food service premise