Gino's Pizza
1309 Main St W, Hamilton ON L8S 1C5 · Food Take Out
Inspection summary
Gino's Pizza has been inspected 11 times by City of Hamilton Public Health Services since June 3, 2022. The most recent inspection, on August 14, 2026, recorded 2 infractions.
4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.
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.
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 7 times across 6 separate inspections, most recently on January 30, 2026. For example:
Manual dishwashing: Wash, rinse, sanitize technique
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 4 times across 3 separate inspections, most recently on September 9, 2025. For example:
Food protected from contamination or adulteration
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 August 14, 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 once on June 3, 2022. For example:
Hand washing basin with supplies of soap and paper towels in dispensers
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times on August 27, 2024. For example:
Certified food handler present in the food service premise
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
- 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
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
4 infractions
- 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
- Manual dishwashing: Wash, rinse, sanitize technique
- 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
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- 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 are cleaned and sanitized
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- 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
- 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
- Testing reagent used to determine concentration of sanitizer
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- 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
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Certified food handler present in the food service premise
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- 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
- Food protected from contamination or adulteration
- Cover all food in storage
- Single service containers and articles kept free from contamination
- Routine Inspection
0 infractions
- Complaint
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
3 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
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Hand washing basin with supplies of soap and paper towels in dispensers
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