Cowabunga
1/2 536 Upper Wellington St, Hamilton Ontario L9A 3P5 · Restaurant
Inspection summary
Cowabunga has been inspected 11 times by City of Hamilton Public Health Services since May 24, 2022. The most recent inspection, on April 27, 2026, recorded 2 infractions.
1 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.
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.
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 13 times across 7 separate inspections, most recently on April 27, 2026. For example:
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
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 5 times across 5 separate inspections, most recently on August 7, 2024. For example:
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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 3 times across 3 separate inspections, most recently on April 24, 2025. For example:
Food premise is protected against the entry and harbouring of pests
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 once on November 15, 2023. For example:
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
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 6 times across 4 separate inspections, most recently on August 7, 2024. For example:
The premises is operated and maintained free from potential/immediate health hazards
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
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Food premise is protected against the entry and harbouring of pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Re-inspection
0 infractions
- Re-inspection
8 infractions
- The premises is operated and maintained free from potential/immediate health hazards
- Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- The premises is operated and maintained free from potential/immediate health hazards
- Routine Inspection
9 infractions
- The premises is operated and maintained free from potential/immediate health hazards
- Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Ensure walls 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 in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food premise is protected against the entry and harbouring of pests
- 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
- 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
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- The premises is operated and maintained free from potential/immediate health hazards
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
- Certified food handler present in the food service premise
- Routine Inspection
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
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Routine Inspection
2 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Dispose of liquid waste in a sanitary manner
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
2 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
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Dispose of liquid waste in a sanitary manner
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner