INDIAN EXPRESS

02 640 UPPER JAMES STREET, HAMILTON ON L9C 7L7 · Restaurant

18 inspections

1. Re-inspectionMay 29, 2026

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
2. Routine InspectionMay 26, 2026

   7 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Ventilation system requires thorough cleaning
   • Food premise is protected against the entry and harbouring of pests
   • Testing reagent used to determine concentration of sanitizer
   • Food protected from contamination or adulteration
   • Food in storage protected from contamination
3. Re-inspectionFeb 6, 2026

   0 infractions

4. Routine InspectionFeb 3, 2026

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Separate hand washing basin provided for food handlers
   • 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
     • 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
   • 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
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
   • Cloths and towels maintained in clean, good repair and not used for other purposes
5. Routine InspectionOct 8, 2025

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
   • 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
6. Routine InspectionJul 23, 2025

   3 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
   • 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
   • Food premise is protected against the entry and harbouring of pests
     • Evidence of minor insect / rodent activity
7. Re-inspectionMar 5, 2025

   0 infractions

8. Routine InspectionFeb 26, 2025

   7 infractions

   • The premises is operated and maintained free from potential/immediate health hazards
   • 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 ceilings are kept clean and in good repair
     • 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
   • 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
   • 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
   • 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 manual dishwashing includes the three steps: wash, rinse, and sanitize
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Store food off the floor to prevent contamination
9. Routine InspectionDec 2, 2024

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure ceilings are kept clean and in good repair
     • 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 are cleaned and sanitized
   • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
   • Maintenance of sanitary facilities
     • Equip sanitary facility with a durable, easy to clean garbage can
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
10. Re-inspectionAug 21, 2024

    0 infractions

11. Routine InspectionAug 14, 2024

    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
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • 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 are clean and practice good personal hygiene
      • Ensure food handlers wash hands as often as necessary
12. Routine InspectionFeb 12, 2024

    0 infractions

13. Routine InspectionFeb 5, 2024

    12 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Refrigeration and hot-holding equipment maintained
    • Certified food handler present in the food service premise
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
14. Re-inspectionSep 14, 2023

    0 infractions

15. Routine InspectionSep 11, 2023

    12 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 ceilings are kept clean and in good repair
      • 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
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • 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
      • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wear clean outer garments
      • Ensure food handlers wash hands as often as necessary
16. Routine InspectionJun 7, 2023

    7 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
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food protected from contamination or adulteration
    • Frozen food storage and handling
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
17. Routine InspectionNov 1, 2022

    3 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 ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
18. Routine InspectionApr 13, 2022

    3 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration