CHARC SHAWERMA

937 FENNELL AVENUE. E, HAMILTON ON L9G 4S8 · Restaurant

12 inspections

1. Routine InspectionFeb 20, 2026

   5 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
   • Food protected from contamination or adulteration
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
     • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
   • Refrigeration and hot-holding equipment maintained
2. Routine InspectionSep 15, 2025

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
   • 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
   • Food premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding of pests
   • 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
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
     • Store raw foods separate and below cooked / ready-to-eat foods
3. ComplaintMay 16, 2025

   0 infractions

4. ComplaintMay 15, 2025

   4 infractions

   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
     • Store toxic/poisonous substances in container bearing identifying labels
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • Food is held at 4°C (40°F) or less
     • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
5. Re-inspectionMar 6, 2025

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Live birds and animals, other than service animals, must not be permitted in the food premise
   • 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
6. ComplaintMar 5, 2025

   10 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
   • Food premise is protected against the entry and harbouring of pests
     • Maintain records of pest control measures taken
     • Evidence of minor insect / rodent activity
   • 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
   • 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
     • Use sanitizing agent for intended purpose
   • Food protected from contamination or adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
     • Store raw foods separate and below cooked / ready-to-eat foods
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
     • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
   • Refrigeration and hot-holding equipment maintained
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
   • 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
7. Re-inspectionOct 23, 2024

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure walls are kept clean and in good repair
8. Routine InspectionOct 21, 2024

   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 ceilings are kept clean and in good repair
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • Food premise is protected against the entry and harbouring of pests
     • Maintain records of pest control measures taken
     • Retain pest control records for one year
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
     • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
     • Evidence of minor insect / rodent activity
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
9. Re-inspectionFeb 1, 2024

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
10. Routine InspectionJan 18, 2024

    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
      • Ensure walls are kept clean and in good repair
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
11. Routine InspectionOct 27, 2023

    4 infractions

    • 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
      • Maintain and arrange appliances to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Testing reagent used to determine concentration of sanitizer
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Food protected from contamination or adulteration
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
12. Routine InspectionMay 8, 2023

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Testing reagent used to determine concentration of sanitizer