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CHEF MARTIN SUSHI HOUSE

1048 King St W, Hamilton ON L8S 1L5 · Restaurant

Official record from Hamilton →

Inspection summary

CHEF MARTIN SUSHI HOUSE has been inspected 11 times by City of Hamilton Public Health Services since October 31, 2022. The most recent inspection, on July 30, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 5 separate inspections, most recently on February 5, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 5 times across 5 separate inspections, most recently on February 5, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 3 separate inspections, most recently on July 30, 2026. For example: Food is held at 4°C (40°F) or less

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on February 5, 2026. For example: Cloths and towels maintained in clean, good repair and not used for other purposes

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 13, 2025. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment

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.

11 inspections

  1. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  2. Re-inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  3. Routine Inspection

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Food is held at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  4. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  5. Routine Inspection

    2 infractions

    • 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
    • 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
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  9. Routine Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food in storage protected from contamination
  10. Re-inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

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