Skip to content
Loading map…

A & W

194 King St W, Hamilton ON L8P 1A5 · Restaurant

Official record from Hamilton →

Inspection summary

A & W has been inspected 24 times by City of Hamilton Public Health Services since April 5, 2022. The most recent inspection, on July 30, 2026, found no infractions.

12 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on July 18, 2024. For example: Food is held at 4°C (40°F) or less

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on November 20, 2023. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on June 2, 2023. For example: Food protected from contamination or adulteration

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 2, 2022. For example: Food premise is protected against the entry and harbouring of pests

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 12, 2022. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

About this data

These results come from City of Hamilton Public Health Services, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

24 inspections

  1. Routine Inspection

    0 infractions

  2. Complaint

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  7. Routine Inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
  8. Complaint

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
  9. Complaint

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
  12. Complaint

    0 infractions

  13. Re-inspection

    0 infractions

  14. Routine Inspection

    4 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Failed to provide a supply of potable water adequate for the operation of the premises
      • Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water under pressure
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a constant supply of hot and cold running water
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  15. Routine Inspection

    3 infractions

    • 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
      • Provide hot and cold running water under pressure
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
  16. Re-inspection

    0 infractions

  17. Complaint

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
  18. Re-inspection

    0 infractions

  19. Complaint

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
  20. Routine Inspection

    2 infractions

    • 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
  21. Re-inspection

    0 infractions

  22. Re-inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  23. Re-inspection

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
      • Ensure wash water is between 60°C and 71°C
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
      • Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
    • Maintenance of sanitary facilities
  24. Routine Inspection

    3 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Maintenance of sanitary facilities

Nearby inspected facilities

Own this business? Add a badge to your website