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Mr. Pretzels

999 Upper Wentworth St, Hamilton ON L9A 4X5 · Restaurant

Official record from Hamilton →

Inspection summary

Mr. Pretzels has been inspected 15 times by City of Hamilton Public Health Services since June 27, 2022. The most recent inspection, on June 8, 2026, recorded 3 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 12 times across 8 separate inspections, most recently on June 8, 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 5 times across 5 separate inspections, most recently on June 5, 2026. For example: Food premise is protected against the entry and harbouring of pests

  • 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 once on February 18, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 once on September 8, 2025. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 once on February 28, 2023. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

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.

15 inspections

  1. Re-inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Testing reagent used to determine concentration of sanitizer
  2. Routine Inspection

    5 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Testing reagent used to determine concentration of sanitizer
    • Certified food handler present in the food service premise
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food is held at 4°C (40°F) or less
  5. Re-inspection

    0 infractions

  6. Routine Inspection

    3 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds
      • Ensure wash / rinse water is at 43°C or greater
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    4 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
    • 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 hot water sanitizer is at 77°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Ensure wash / rinse water is at 43°C or greater
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    3 infractions

    • Separate hand washing basin provided for food handlers
      • Provide hand washing basin in a convenient location in the food preparation area
      • Provide hand washing basin in food preparation area
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Food premise is protected against the entry and harbouring of pests
      • Retain pest control records for one year
      • Evidence of minor insect / rodent activity
    • Manual dishwashing: Wash, rinse, sanitize technique
  11. Routine Inspection

    3 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
    • 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 confine hair while handling food
  12. Re-inspection

    1 infraction

    • Certified food handler present in the food service premise
  13. Routine Inspection

    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
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Testing reagent used to determine concentration of sanitizer
    • 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
      • Provide sufficient detergent or chemicals for washing or sanitizing
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 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

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