Hasty Market

2 210 Mohawk Rd E, Hamilton ON L9A 2H5 · Food Shop

16 inspections

1. ComplaintJun 3, 2026

   0 infractions

2. ComplaintJun 1, 2026

   1 infraction

   • Food premise is protected against the entry and harbouring of pests
3. ComplaintMay 28, 2026

   2 infractions

   • Food premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding of pests
     • Maintain records of pest control measures taken
     • Retain pest control records for one year
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
     • Evidence of minor insect / rodent activity
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
   • Food protected from contamination or adulteration
4. Re-inspectionMar 18, 2026

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
5. Re-inspectionMar 11, 2026

   3 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
   • Food premise is protected against the entry and harbouring of pests
6. Routine InspectionFeb 25, 2026

   5 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
   • Food premise is protected against the entry and harbouring of pests
   • Maintenance of sanitary facilities
   • Certified food handler present in the food service premise
7. Routine InspectionOct 1, 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
     • Provide soap in a dispenser at hand basin in the food preparation area
   • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
     • Fail to provide required illumination during all hours of operation
   • Food protected from contamination or adulteration
   • Certified food handler present in the food service premise
8. Routine InspectionApr 1, 2025

   4 infractions

   • Single service containers and articles kept free from contamination
     • Maintain single service containers and articles free from contamination
   • 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 clean wash / rinse water is provided
     • 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
     • Ensure wash / rinse water is at 43°C or greater
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
9. Re-inspectionSep 16, 2024

   3 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Testing reagent used to determine concentration of sanitizer
   • Certified food handler present in the food service premise
10. Routine InspectionSep 3, 2024

    5 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
    • 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
11. Routine InspectionJan 5, 2024

    2 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
      • Remove all materials not associated with the daily operation of the premises
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
12. Re-inspectionSep 7, 2023

    0 infractions

13. Routine InspectionSep 5, 2023

    3 infractions

    • 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
      • 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
14. Routine InspectionJan 27, 2023

    3 infractions

    • Separate hand washing basin provided for food handlers
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
15. Re-inspectionOct 23, 2022

    1 infraction

    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
16. Routine InspectionOct 21, 2022

    2 infractions

    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds
      • Ensure wash / rinse water is at 43°C or greater