Ole Gourmet

11 174 HWY 8, Stoney Creek ON L8G 1C3 · Restaurant

17 inspections

Routine InspectionApr 7, 2026
0 infractions
Routine InspectionApr 2, 2026
5 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
- Maintenance of sanitary facilities
- Certified food handler present in the food service premise
Routine InspectionOct 30, 2025
6 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
- 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
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
- 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
Routine InspectionAug 22, 2025
2 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
Re-inspectionApr 24, 2025
0 infractions
Routine InspectionApr 16, 2025
7 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide soap in a dispenser at hand basin in the food preparation area
- 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange appliances to permit a clean and sanitary condition
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
- 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
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  - Ensure food handlers confine hair while handling food
Routine InspectionDec 16, 2024
3 infractions
- 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
  - Remove all materials not associated with the daily operation of the premises
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  - Fail to provide required illumination during all hours of operation
- 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
Routine InspectionAug 12, 2024
5 infractions
- 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
- 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 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
Re-inspectionMay 6, 2024
2 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
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  - Fail to provide required illumination during all hours of operation
Routine InspectionApr 30, 2024
7 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
- 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
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  - Fail to provide required illumination during all hours of operation
- 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
  - 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
Routine InspectionSep 26, 2023
4 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
- Food premise is protected against the entry and harbouring of pests
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
- Refrigeration and hot-holding equipment maintained
Routine InspectionMay 24, 2023
5 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 walls are kept clean and in good repair
- 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
- Food is held at 4°C (40°F) or less
- All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
  - Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
  - Maintain records of food purchased for one year
- Refrigeration and hot-holding equipment maintained
Routine InspectionJan 24, 2023
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
Routine InspectionSep 2, 2022
4 infractions
- 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
- Manual dishwashing: Wash, rinse, sanitize technique
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
Re-inspectionJun 30, 2022
0 infractions
Routine InspectionJun 16, 2022
5 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
- 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
- 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
- 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
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Routine InspectionMar 4, 2022
4 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
- 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
- Maintenance of sanitary facilities
  - Equip sanitary facility with a durable, easy to clean garbage can
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation