Nannaa Persian Eatery

1010 King St W, Hamilton ON L8S 1L4 · Restaurant

18 inspections

1. Routine InspectionJun 9, 2026

   4 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure ceilings 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 equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Cloths and towels maintained in clean, good repair and not used for other purposes
   • Maintenance of sanitary facilities
     • Equip sanitary facility with single service towels or air dryer
2. Re-inspectionFeb 18, 2026

   0 infractions

3. Routine InspectionFeb 10, 2026

   9 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
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • 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
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and 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
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
   • 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
     • Store raw foods separate and below cooked / ready-to-eat foods
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers confine hair while handling food
4. Re-inspectionNov 27, 2025

   2 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
5. Routine InspectionNov 13, 2025

   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
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Food processed in a safe manner
6. Re-inspectionAug 7, 2025

   2 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
7. Routine InspectionJul 30, 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
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
   • Maintenance of sanitary facilities
   • Food processed in a safe manner
     • Process food in a manner to ensure it is safe to eat
     • Reheat food to original cooking temperature within 2 hours
   • 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. Re-inspectionApr 10, 2025

   0 infractions

9. Routine InspectionMar 27, 2025

   4 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
     • Provide hot and cold running water under pressure
   • 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
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
10. Routine InspectionDec 5, 2024

    4 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
    • 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
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
11. Routine InspectionAug 22, 2024

    2 infractions

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Food protected from contamination or adulteration
12. Re-inspectionMar 18, 2024

    0 infractions

13. Routine InspectionMar 12, 2024

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Food protected from contamination or adulteration
14. Routine InspectionSep 29, 2023

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
15. Re-inspectionJun 5, 2023

    0 infractions

16. Routine InspectionMay 29, 2023

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Food premise is protected against the entry and harbouring of pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store and handle ice in a sanitary manner
17. Routine InspectionDec 22, 2022

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • 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
    • 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
18. Routine InspectionMay 20, 2022

    8 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 ceilings are kept clean and in good repair
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
    • 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
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • Testing reagent used to determine concentration of sanitizer
    • 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
    • Frozen food storage and handling