1146 Wilson St W, Ancaster ON
Conditional Pass
7 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
July 28, 2026
This summary is AI generated and can contain mistakes.
Food is stored at a safe cold temperature of 4°C (40°F) or below.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
Food contact surfaces, equipment, and utensils must be properly constructed and maintained in good condition.
The restaurant must ensure that pests cannot enter or live in the food preparation areas.
The restaurant did not have or use proper testing materials to check if their sanitizer was at the correct strength.
The restaurant's mechanical dishwasher was not maintaining proper water cleanliness, temperature, or sanitizer levels during wash and rinse cycles.
The restaurant's refrigeration and hot-holding equipment was not properly maintained to keep food at safe temperatures.
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.
ALBATROSS INDOOR GOLF CENTRE INC
This restaurant has been inspected 22 times since February 28, 2023, with 16 passes, 6 conditional outcomes, and 0 closures on record.
7 violations
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
Testing reagent used to determine concentration of sanitizer
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Refrigeration and hot-holding equipment maintained
No violations
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
1 violation
Refrigeration and hot-holding equipment maintained
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Refrigeration and hot-holding equipment maintained
No violations
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
2 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
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
2 violations
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Testing reagent used to determine concentration of sanitizer
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food handlers who come into contact with food/utensils shall do so in a sanitary manner
No violations
6 violations
Food protected from contamination or adulteration
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
No violations
No violations
5 violations
Food protected from contamination or adulteration
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
Testing reagent used to determine concentration of sanitizer
2 violations
Food is held at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer
5 violations
The premises is operated and maintained free from potential/immediate health hazards
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
5 violations
The premises is operated and maintained free from potential/immediate health hazards
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
5 violations
The premises is operated and maintained free from potential/immediate health hazards
Food protected from contamination or adulteration
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Certified food handler present in the food service premise
Certified food handler present in the food service premise
Testing reagent used to determine concentration of sanitizer
Cloths and towels maintained in clean, good repair and not used for other purposes
Cloths and towels maintained in clean, good repair and not used for other purposes