4 675 Rymal Road East, Hamilton ON
Pass
2 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
August 6, 2025
This summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant must maintain proper ventilation to remove cooking odors, fumes, smoke, and excess heat.
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.
RYMAL VARIETY STORE
This restaurant has been inspected 8 times since October 31, 2023, with 5 passes, 2 conditional outcomes, and 1 closure on record.
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
5 violations
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Maintenance of sanitary facilities
1 violation
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
12 violations
Operator ensured the results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
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
1 violation
Certified food handler present in the food service premise
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
4 violations
The premises is operated and maintained free from potential/immediate health hazards
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Hand washing basin with supplies of soap and paper towels in dispensers
Certified food handler present in the food service premise
1 violation
Certified food handler present in the food service premise
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
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
Testing reagent used to determine concentration of sanitizer
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
Maintenance of sanitary facilities
Certified food handler present in the food service premise