4349 Regional Road 56, Glanbrook ON
Pass
2 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
June 18, 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 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.
SIZZLO'S PERI PERI INC.
This restaurant has been inspected 13 times since June 28, 2023, with 11 passes, 2 conditional outcomes, and 0 closures on record.
2 violations
Food protected from contamination or adulteration
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
1 violation
Food premise is protected against the entry and harbouring of pests
6 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Single service containers and articles kept free from contamination
Hand washing basin with supplies of soap and paper towels in dispensers
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
No violations
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
2 violations
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
6 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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Testing reagent used to determine concentration of sanitizer
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
No violations
6 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Single service containers and articles kept free from contamination
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
2 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
3 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
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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