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Meltwich Food Co.

236 King Street West, Hamilton ON L8P 1A9 · Restaurant

Official record from Hamilton →

Inspection summary

Meltwich Food Co. has been inspected 12 times by City of Hamilton Public Health Services since June 22, 2022. The most recent inspection, on September 30, 2026, recorded 1 infraction.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 May 6, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 4 times across 4 separate inspections, most recently on May 6, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 3 times across 3 separate inspections, most recently on September 30, 2026. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating

  • 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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 once on December 16, 2022. For example: Food premise is protected against the entry and harbouring of pests

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.

12 inspections

  1. Routine Inspection

    1 infraction

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  2. Routine Inspection

    5 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
      • 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
    • 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
    • Food processed in a safe manner
      • Cook food mixtures containing poultry, egg, meat, fish or another hazardous food at 74°C (165°F) for 15 seconds
      • Reheat food to original cooking temperature within 2 hours
  3. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  4. Routine Inspection

    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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent 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
  5. Re-inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  7. Routine Inspection

    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 floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  8. Routine Inspection

    3 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
      • Maintain hand washing stations with adequate supplies
    • 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
    • Food protected from contamination or adulteration
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    3 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Failed to provide a supply of potable water adequate for the operation of the premises
      • Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water under pressure
    • 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
  11. Routine Inspection

    5 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
    • 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
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Food protected from contamination or adulteration
  12. Routine Inspection

    0 infractions

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