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Hewad Express

55 St Paul St, St. Catharines ON L2R 3M3 · Restaurant

Official record from Niagara Region →

Inspection summary

Hewad Express has been inspected 16 times by Niagara Region Public Health since March 31, 2025. The most recent inspection, on September 25, 2026, recorded 1 infraction.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 12 inspections with 30 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 5 separate inspections, most recently on September 22, 2026. For example: Food is protected from potential contamination

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

    Recorded 6 times across 6 separate inspections, most recently on May 24, 2026. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • 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 2 times across 2 separate inspections, most recently on September 25, 2026. For example: Handwashing stations are maintained and kept adequately supplied.

  • 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 2 times on August 17, 2025. For example: Manual dishwashing is satisfactory.

  • 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 once on March 31, 2025. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

About this data

These results come from Niagara Region Public Health, 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. Re-inspection

    1 infraction

    • Handwashing stations are maintained and kept adequately supplied.
  2. Routine Inspection

    7 infractions

    • Records are retained on premise.
    • Handwashing stations are maintained and kept adequately supplied.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination
    • Food handlers refrain from any conduct that could result in the contamination of food or food areas.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  3. Re-inspection

    0 infractions

  4. Re-inspection

    1 infraction

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  5. Re-inspection

    1 infraction

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  6. Re-inspection

    2 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Records are retained on premise.
  7. Conviction

    1 infraction

    • Fine: $580 - Fail to protect against harbouring of pests
  8. Closure

    1 infraction

    • Evidence of insect infestation.
  9. Routine Inspection

    8 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Records are retained on premise.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
  10. Re-inspection

    0 infractions

  11. Routine Inspection

    6 infractions

    • Certified food handler is onsite.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food premise is kept clean and maintained in a sanitary condition.
  12. Routine Inspection

    2 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  13. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  14. Routine Inspection

    7 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Manual dishwashing is satisfactory.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
    • Mechanical dishwashing is properly constructed, designed and maintained.
  15. Re-inspection

    0 infractions

  16. Routine Inspection

    4 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Certified food handler is onsite.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

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