GWALIA SWEETS AND RESTAURANT

1379 UPPER JAMES ST, HAMILTON ON L9B 1K2 · Restaurant

15 inspections

Re-inspectionJun 12, 2026
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Routine InspectionJun 9, 2026
4 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
- Food premise is protected against the entry and harbouring of pests
- Food is held at 4°C (40°F) or less
Routine InspectionFeb 2, 2026
7 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
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food protected from contamination or adulteration
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  - Ensure food handlers refrain from conduct causing contamination of food and food areas
Re-inspectionOct 15, 2025
1 infraction
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  - Ensure food handlers confine hair while handling food
Routine InspectionOct 7, 2025
8 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
- Separate hand washing basin provided for food handlers
  - Hand washing station must be used only for hand washing of employees
- 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
  - 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 equipment, utensils and or multi-service articles are cleaned and sanitized
  - 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
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
  - 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
- 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
Re-inspectionJun 13, 2025
0 infractions
Re-inspectionJun 12, 2025
1 infraction
- Operator ensured the results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
  - Post disclosure sign in a location visible by patrons.
Re-inspectionJun 10, 2025
4 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
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
Routine InspectionJun 6, 2025
9 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
- 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
  - 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
  - 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
- 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
- Maintenance of sanitary facilities
  - Equip sanitary facility with a supply of toilet paper
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
- Food is held at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
Re-inspectionJan 30, 2025
1 infraction
- Food premise is protected against the entry and harbouring of pests
  - Evidence of minor insect / rodent activity
Routine InspectionJan 22, 2025
9 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
- 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
  - 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
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
  - 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
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Store food off the floor to prevent contamination
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  - Ensure food handlers confine hair while handling food
Re-inspectionSep 16, 2024
1 infraction
- Separate hand washing basin provided for food handlers
  - Hand washing station must be used only for hand washing of employees
Routine InspectionSep 9, 2024
4 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  - Ensure equipment, utensils and or multi-service articles in good repair
- Food premise is protected against the entry and harbouring of pests
  - Protect against entry, harbouring and breeding 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
Routine InspectionMay 14, 2024
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 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  - Collect and remove garbage and waste as necessary to maintain sanitary conditions
- 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
- Food is held at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
Routine InspectionApr 11, 2024
0 infractions