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Governor's Manor

37 Ogilvie St, Dundas ON L9H 2S3 · Residential Care Facility

Official record from Hamilton →

Inspection summary

Governor's Manor has been inspected 16 times by City of Hamilton Public Health Services since March 11, 2022. The most recent inspection, on July 8, 2026, recorded 1 infraction.

1 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 8 times across 5 separate inspections, most recently on July 8, 2026. For example: Testing reagent used to determine concentration of sanitizer

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 3 times across 3 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

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on February 25, 2026. For example: Food is held at 4°C (40°F) or less

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 24, 2025. For example: Food premise is protected against the entry and harbouring of pests

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on November 24, 2025. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
  2. Routine Inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
  3. Routine Inspection

    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
      • Ensure walls are kept clean and in good repair
    • 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
    • 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 hot water sanitizer is at 77°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • 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
      • Ensure certified food handler or supervisor is present during all hours of operation
  4. Routine Inspection

    6 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
    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used 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 compartment away from food or food working surfaces or utensils
    • Food protected from contamination or adulteration
    • Certified food handler present in the food service premise
  5. Routine Inspection

    1 infraction

    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  6. Routine Inspection

    1 infraction

    • Certified food handler present in the food service premise
  7. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
  8. Routine Inspection

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
  9. Routine Inspection

    1 infraction

    • Certified food handler present in the food service premise
  10. 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
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Certified food handler present in the food service premise
  11. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  12. Routine Inspection

    1 infraction

    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  13. Routine Inspection

    1 infraction

    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  14. Re-inspection

    0 infractions

  15. Routine Inspection

    3 infractions

    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food is held at 4°C (40°F) or less
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  16. Routine Inspection

    2 infractions

    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation

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