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Little Peoples Day Care

510 Mohawk Rd W, Hamilton ON L9C 1X4 · Full Time

Official record from Hamilton →

Inspection summary

Little Peoples Day Care has been inspected 16 times by City of Hamilton Public Health Services since July 27, 2022. The most recent inspection, on July 14, 2026, found no infractions.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 7 times across 5 separate inspections, most recently on June 25, 2025. For example: Food is held at 4°C (40°F) or less

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on October 23, 2024. For example: Manual dishwashing: Wash, rinse, sanitize technique

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 8, 2024. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on October 3, 2023. For example: Food protected from contamination or adulteration

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on October 23, 2024. For example: Washrooms have adequate supplies and are maintained in a clean and sanitary condition

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.

16 inspections

  1. Routine Inspection - Food Safety and Infection Control

    0 infractions

  2. Routine Inspection - Food Safety and Infection Control

    0 infractions

  3. Routine Inspection - Food Safety and Infection Control

    0 infractions

  4. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Food is held at 4°C (40°F) or less
  5. Re-inspection

    0 infractions

  6. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
      • Ensure wash water is between 60°C and 71°C
  7. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
    • Change tables are maintained in a clean and sanitary condition
    • Manual dishwashing: Wash, rinse, sanitize technique
  8. Re-inspection

    0 infractions

  9. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide hot and cold running water at hand wash sink
    • Personal items provided and maintained to prevent the spread of infection
  10. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Facility is maintained in a clean and sanitary condition
    • Hand washing basin with supplies of soap and paper towels in dispensers
  11. Re-inspection

    0 infractions

  12. Routine Inspection - Food Safety and Infection Control

    8 infractions

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure wash water is between 60°C and 71°C
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • 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
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  13. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Facility is maintained in a clean and sanitary condition
    • Personal items provided and maintained to prevent the spread of infection
      • Store soothers to prevent contamination.
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  14. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
    • 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
  15. Routine Inspection - Food Safety and Infection Control

    0 infractions

  16. Routine Inspection - Food Safety and Infection Control

    0 infractions

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