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Chichop Norigo

1548 MAIN ST W, HAMILTON ON L8N 1E4 · Restaurant

Official record from Hamilton →

Inspection summary

Chichop Norigo has been inspected 10 times by City of Hamilton Public Health Services since June 1, 2022. The most recent inspection, on February 25, 2026, recorded 4 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 4 separate inspections, most recently on February 25, 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 6 times across 3 separate inspections, most recently on March 11, 2025. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 25, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

  • 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 2 times across 2 separate inspections, most recently on November 9, 2022. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 once on October 17, 2023. For example: Frozen food storage and handling

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.

10 inspections

  1. Routine Inspection

    4 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
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • 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
      • Store raw foods separate and below cooked / ready-to-eat foods
  2. Routine Inspection

    2 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
    • 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
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    8 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
    • 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
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • 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 manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
      • Store toxic/poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
    • Certified food handler present in the food service premise
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    3 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
  7. Routine Inspection

    4 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Frozen food storage and handling
    • Food in storage protected from contamination
  8. Routine Inspection

    3 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Food processed in a safe manner
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  9. Routine Inspection

    2 infractions

    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
  10. Routine Inspection

    4 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • 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
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique

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