Kelsey's

558 Queenston Rd., Hamilton ON L8K 1K2 · Restaurant

23 inspections

1. ComplaintApr 23, 2026

   0 infractions

2. Routine InspectionFeb 3, 2026

   1 infraction

   • Maintenance of sanitary facilities
3. Routine InspectionOct 22, 2025

   1 infraction

   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
4. Re-inspectionJun 13, 2025

   0 infractions

5. Routine InspectionJun 12, 2025

   7 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
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
   • Food premise is protected against the entry and harbouring of pests
   • Maintenance of sanitary facilities
   • 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
   • Refrigeration and hot-holding equipment maintained
6. Routine InspectionJan 27, 2025

   2 infractions

   • 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
7. Re-inspectionNov 28, 2024

   0 infractions

8. Routine InspectionOct 29, 2024

   4 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Food premise is protected against the entry and harbouring of pests
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
   • Maintenance of sanitary facilities
9. Routine InspectionJul 10, 2024

   5 infractions

   • Separate hand washing basin provided for food handlers
   • 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
   • Food in storage protected from contamination
10. Re-inspectionFeb 29, 2024

    1 infraction

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
11. Routine InspectionFeb 27, 2024

    6 infractions

    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Testing reagent used to determine concentration of sanitizer
    • Maintenance of sanitary facilities
12. Re-inspectionSep 15, 2023

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
13. Routine InspectionSep 12, 2023

    3 infractions

    • 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
      • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
14. Re-inspectionJul 7, 2023

    0 infractions

15. Routine InspectionJun 9, 2023

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • 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
    • 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
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
16. Routine InspectionJan 16, 2023

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
17. Re-inspectionOct 21, 2022

    0 infractions

18. Re-inspectionOct 14, 2022

    0 infractions

19. Routine InspectionOct 12, 2022

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • 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
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • 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
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store and handle ice in a sanitary manner
    • 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
20. ComplaintJun 1, 2022

    1 infraction

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
21. Routine InspectionMay 13, 2022

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
22. Re-inspectionMar 4, 2022

    0 infractions

23. Routine InspectionMar 2, 2022

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner