Fool and Flagon

2255 Barton St E Unit 11, Hamilton ON L8H 7T4 · Restaurant

18 inspections

1. Routine InspectionMar 25, 2026

   5 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
   • 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
   • 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
   • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
2. Routine InspectionNov 17, 2025

   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
     • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
3. ComplaintJul 29, 2025

   2 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
   • Food premise is protected against the entry and harbouring of pests
     • Maintain records of pest control measures taken
     • Evidence of minor insect / rodent activity
4. Routine InspectionJul 21, 2025

   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
   • Food premise is protected against the entry and harbouring of pests
     • Evidence of minor insect / rodent activity
   • Food protected from contamination or adulteration
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
5. Routine InspectionFeb 26, 2025

   4 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
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Ventilation system requires thorough cleaning
   • Frozen food storage and handling
6. Re-inspectionOct 18, 2024

   0 infractions

7. Routine InspectionOct 16, 2024

   5 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide soap in a dispenser at hand basin in the food preparation area
   • 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
   • Ventilation is maintained to ensure the 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
   • 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
8. Routine InspectionMay 13, 2024

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
9. Routine InspectionSep 18, 2023

   4 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Food protected from contamination or adulteration
10. Re-inspectionAug 3, 2023

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner
    • 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
      • Provide adequate refrigerated space for hazardous food storage
11. Routine InspectionAug 1, 2023

    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
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • 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
      • Provide adequate refrigerated space for hazardous food storage
    • Certified food handler present in the food service premise
12. Re-inspectionMar 17, 2023

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
13. Routine InspectionMar 15, 2023

    6 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
    • 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
    • Testing reagent used to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • 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
      • Provide adequate refrigerated space for hazardous food storage
14. Re-inspectionNov 22, 2022

    1 infraction

    • Separate hand washing basin provided for food handlers
15. Routine InspectionNov 18, 2022

    3 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
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
16. Routine InspectionAug 26, 2022

    2 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
17. Re-inspectionJan 12, 2022

    0 infractions

18. Routine InspectionJan 7, 2022

    6 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
    • 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
      • Maintain ventilation system in manner not permitting health hazard
    • 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
    • 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation