Hamilton Meat Pie Co.

601 Burlington St E, Hamilton ON · Food Shop

13 inspections

1. ComplaintMar 6, 2026

   0 infractions

2. Routine InspectionFeb 4, 2026

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
3. Routine InspectionOct 23, 2025

   3 infractions

   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
   • Food is held at 4°C (40°F) or less
   • Refrigeration and hot-holding equipment maintained
4. ComplaintAug 21, 2025

   0 infractions

5. Routine InspectionJul 4, 2025

   0 infractions

6. Routine InspectionMar 6, 2025

   1 infraction

   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
7. Routine InspectionNov 18, 2024

   0 infractions

8. Re-inspectionApr 4, 2024

   0 infractions

9. Routine InspectionApr 3, 2024

   2 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
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
10. Routine InspectionOct 4, 2023

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
11. Routine InspectionApr 13, 2023

    0 infractions

12. Routine InspectionNov 1, 2022

    1 infraction

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
13. Routine InspectionApr 13, 2022

    3 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 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