380 CROCKETT STREET, HAMILTON
May 26, 2026
PassFood preparation and storage areas must be arranged and designed so they can be kept clean and sanitary.
The restaurant must properly collect and remove garbage and waste to keep the facility clean and sanitary.
The restaurant's refrigeration and hot-holding equipment was not properly maintained to keep food at safe temperatures.
This restaurant has been inspected 12 times since July 29, 2024, with 10 passes, 2 conditional outcomes, and 0 closures on record.
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Refrigeration and hot-holding equipment maintained
This record comes from the local public-health unit for Hamilton. 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.
Food protected from contamination or adulteration
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
Testing reagent used to determine concentration of sanitizer
Refrigeration and hot-holding equipment maintained
Certified food handler present in the food service premise
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Certified food handler present in the food service premise
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
Separate hand washing basin provided for food handlers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Cloths and towels maintained in clean, good repair and not used for other purposes
Testing reagent used to determine concentration of sanitizer
Food in storage protected from contamination
Certified food handler present in the food service premise
Food in storage protected from contamination
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food premise is protected against the entry and harbouring of pests
Food in storage protected from contamination
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Separate hand washing basin provided for food handlers
Cloths and towels maintained in clean, good repair and not used for other purposes