Electric Diner

28 James Street North, Hamilton ON L8R 1A1 · Restaurant

15 inspections

1. Re-inspectionFeb 26, 2026

   0 infractions

2. Routine InspectionFeb 24, 2026

   4 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
     • Hand washing stations must be conveniently accessible by food handlers
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system in manner not permitting health hazard
     • Ventilation system requires thorough cleaning
   • Food premise is protected against the entry and harbouring of pests
3. Routine InspectionJul 2, 2025

   2 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
4. ComplaintMar 5, 2025

   1 infraction

   • 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
5. Routine InspectionFeb 28, 2025

   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
   • 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 manual dishwashing includes the three steps: wash, rinse, and sanitize
     • Ensure wash / rinse water is at 43°C or greater
     • Provide sufficient detergent or chemicals for washing or sanitizing
     • Use sanitizing agent for intended purpose
     • Use sanitizing agent in accordance with manufacturer's instructions
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
   • 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
   • 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
6. Routine InspectionDec 13, 2024

   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
   • 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
   • 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 raw foods separate and below cooked / ready-to-eat foods
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
7. Routine InspectionAug 28, 2024

   4 infractions

   • Food protected from contamination or adulteration
     • Ensure ice is made from potable water
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
   • Food in storage protected from contamination
     • Ensure racks, shelves or pallets are clean and designed to protect against contamination
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
8. Routine InspectionJun 12, 2024

   1 infraction

   • Live birds and animals, other than service animals, must not be permitted in the food premise
9. Routine InspectionJun 12, 2024

   1 infraction

   • Food premise is protected against the entry and harbouring of pests
10. Re-inspectionNov 14, 2023

    0 infractions

11. Routine InspectionOct 24, 2023

    6 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 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
    • 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
    • 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 and handle ice in a sanitary manner
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
12. Routine InspectionMar 20, 2023

    4 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
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
13. Re-inspectionNov 1, 2022

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
14. Re-inspectionOct 31, 2022

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
15. Routine InspectionOct 28, 2022

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • 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
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure wash water is between 60°C and 71°C