Lazeez Shawarma

1031 King St W, Hamilton ON L8S 1L6 · Restaurant

18 inspections

1. Re-inspectionJul 8, 2026

   0 infractions

2. Routine InspectionJul 6, 2026

   3 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
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
   • 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
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers confine hair while handling food
3. Re-inspectionMar 3, 2026

   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
4. Routine InspectionFeb 24, 2026

   5 infractions

   • The premises is operated and maintained free from potential/immediate health hazards
     • 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
     • Ensure floors 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
   • 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 protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
5. Routine InspectionNov 28, 2025

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
6. Re-inspectionAug 1, 2025

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
7. Routine InspectionJul 30, 2025

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • 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
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • 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
8. ComplaintMay 21, 2025

   1 infraction

   • Refrigeration and hot-holding equipment maintained
9. Routine InspectionJan 14, 2025

   4 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
   • 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
     • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
     • Store raw foods separate and below cooked / ready-to-eat foods
10. ComplaintAug 22, 2024

    1 infraction

    • Food is held at 4°C (40°F) or less
11. Routine InspectionJul 16, 2024

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
12. ComplaintApr 15, 2024

    1 infraction

    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
13. Routine InspectionJan 8, 2024

    2 infractions

    • Separate hand washing basin provided for food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
14. Re-inspectionJul 12, 2023

    0 infractions

15. Routine InspectionJul 10, 2023

    3 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Food is held at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
16. Routine InspectionMar 13, 2023

    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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
17. Re-inspectionOct 13, 2022

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
18. Routine InspectionOct 11, 2022

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation