Bourbon Street Grill

999 Upper Wentworth St, Hamilton ON L9A 4X5 · Restaurant

21 inspections

1. Routine InspectionJun 1, 2026

   6 infractions

   • 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
   • Food premise is protected against the entry and harbouring of pests
   • Food protected from contamination or adulteration
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
2. Routine InspectionJan 14, 2026

   4 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Food protected from contamination or adulteration
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
   • Certified food handler present in the food service premise
3. ComplaintNov 4, 2025

   3 infractions

   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Food protected from contamination or adulteration
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers are clean and practice good personal hygiene
     • Ensure food handlers confine hair while handling food
     • Ensure food handlers wash hands as often as necessary
4. Routine InspectionSep 3, 2025

   0 infractions

5. ComplaintAug 26, 2025

   3 infractions

   • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers are clean and practice good personal hygiene
     • Ensure food handlers wear clean outer garments
     • Ensure food handlers confine hair while handling food
     • Ensure food handlers wash hands as often as necessary
6. Re-inspectionJun 23, 2025

   0 infractions

7. Routine InspectionJun 20, 2025

   3 infractions

   • The premises is operated and maintained free from potential/immediate health hazards
     • CLOSE FOOD PREMISES
     • Food seized and discarded
     • Operate and maintain premises free from every condition that may be a health hazard
     • Maintain premise free from conditions that may, be a health hazard, adversely affecting the wholesomeness of the food
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
8. ComplaintApr 23, 2025

   0 infractions

9. Re-inspectionFeb 14, 2025

   0 infractions

10. Routine InspectionFeb 12, 2025

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Food protected from contamination or adulteration
11. Re-inspectionNov 18, 2024

    0 infractions

12. Routine InspectionNov 14, 2024

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
    • 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
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure clean wash / rinse water is provided
      • Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Ensure wash / rinse water is at 43°C or greater
13. Routine InspectionMay 8, 2024

    3 infractions

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
14. Routine InspectionJan 10, 2024

    3 infractions

    • 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
      • Protect against entry, harbouring and breeding of pests
      • Evidence of minor insect / rodent activity
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
15. Routine InspectionNov 23, 2023

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
16. Routine InspectionAug 9, 2023

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure wash / rinse water is at 43°C or greater
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
17. ComplaintMar 24, 2023

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
18. Re-inspectionFeb 24, 2023

    0 infractions

19. Routine InspectionFeb 23, 2023

    3 infractions

    • 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
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
20. Re-inspectionSep 26, 2022

    0 infractions

21. Routine InspectionSep 22, 2022

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • 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
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods