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Hub Burritos, Freak Shake & Paletta

4 1405 Upper Ottawa St, Hamilton ON L8W 1N3 · Restaurant

Official record from Hamilton →

Inspection summary

Hub Burritos, Freak Shake & Paletta has been inspected 19 times by City of Hamilton Public Health Services since October 11, 2022. The most recent inspection, on August 26, 2026, found no infractions.

2 of 19 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 15 times across 11 separate inspections, most recently on August 24, 2026. For example: Testing reagent used to determine concentration of sanitizer

  • 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 6 separate inspections, most recently on February 5, 2025. For example: Food protected from contamination or adulteration

  • 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 7 times across 7 separate inspections, most recently on June 2, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 August 24, 2026. For example: Food premise is protected against the entry and harbouring of pests

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on October 10, 2023. For example: Food is held at 4°C (40°F) or less

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.

19 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
  3. Re-inspection

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food premise is protected against the entry and harbouring of pests
  4. Routine Inspection

    4 infractions

    • 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
    • Food premise is protected against the entry and harbouring of pests
    • Maintenance of sanitary facilities
  5. Routine Inspection

    2 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
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
  6. Routine Inspection

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  7. Re-inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  8. Routine Inspection

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  9. Routine Inspection

    2 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
    • 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
  10. Re-inspection

    0 infractions

  11. Routine Inspection

    4 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
    • 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  12. Routine Inspection

    6 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • 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
    • Testing reagent used 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
  13. Re-inspection

    2 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, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Certified food handler present in the food service premise
  14. Routine Inspection

    10 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • 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
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls 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
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Either mechanical or manual dishwashing is provided
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Maintenance of sanitary facilities
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
    • Certified food handler present in the food service premise
  15. Re-inspection

    1 infraction

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

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  17. Routine Inspection

    2 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
    • Food premise is protected against the entry and harbouring of pests
  18. Re-inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Certified food handler present in the food service premise
  19. Routine Inspection

    7 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
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • 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
    • 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 raw foods separate and below cooked / ready-to-eat foods
    • Refrigeration and hot-holding equipment maintained
    • 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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