Oriental Restaurant

453 King St E, Hamilton ON L8N 1C5 · Food Take Out

20 inspections

1. Re-inspectionFeb 6, 2026

   2 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 are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • Food premise is protected against the entry and harbouring of pests
2. Routine InspectionFeb 2, 2026

   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 floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • 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
   • Food premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding of pests
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
3. Routine InspectionOct 30, 2025

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Maintenance of sanitary facilities
   • Refrigeration and hot-holding equipment maintained
4. ComplaintAug 21, 2025

   1 infraction

   • Refrigeration and hot-holding equipment maintained
5. Re-inspectionMay 9, 2025

   1 infraction

   • Refrigeration and hot-holding equipment maintained
6. Routine InspectionMay 7, 2025

   2 infractions

   • Food is held at 4°C (40°F) or less
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
7. Re-inspectionJan 9, 2025

   2 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
   • Food premise is protected against the entry and harbouring of pests
8. Routine InspectionJan 7, 2025

   4 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
   • Food in storage protected from contamination
9. Re-inspectionNov 4, 2024

   2 infractions

   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
   • 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
10. Re-inspectionNov 4, 2024

    7 infractions

    • Operator ensured the results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post disclosure sign in a location visible by patrons.
    • The premises is operated and maintained free from potential/immediate health hazards
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
    • 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
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • 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
      • 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 contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
11. Routine InspectionNov 1, 2024

    10 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Evidence of significant insect / rodent infestation
      • Failed to operate and maintain premises free from every condition that may be a health hazard
      • Food seized and discarded
    • 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • 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 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
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
12. Routine InspectionOct 16, 2024

    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 are kept clean and in good repair
    • 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
13. Re-inspectionJun 6, 2024

    2 infractions

    • 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
14. Routine InspectionMay 29, 2024

    4 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Food in storage protected from contamination
15. Routine InspectionJan 8, 2024

    5 infractions

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Food premise is protected against the entry and harbouring of pests
    • Testing reagent used to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food protected from contamination or adulteration
16. Re-inspectionDec 20, 2023

    5 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Maintain records of pest control measures taken
      • Retain pest control records for one year
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Evidence of minor insect / rodent activity
    • Testing reagent used to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
17. Re-inspectionDec 19, 2023

    5 infractions

    • Operator ensured the results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Evidence of significant insect / rodent infestation
      • Failed to operate and maintain premises free from every condition that may be a health hazard
    • Food premise is protected against the entry and harbouring of pests
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Food protected from contamination or adulteration
18. Routine InspectionDec 18, 2023

    4 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Evidence of significant insect / rodent infestation
      • Failed to operate and maintain premises free from every condition that may be a health hazard
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Maintain records of pest control measures taken
      • Retain pest control records for one year
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
19. Re-inspectionJun 16, 2023

    0 infractions

20. Routine InspectionJun 13, 2023

    6 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
    • 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
      • Maintain and arrange appliances to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system in manner not permitting health hazard
      • Ventilation system requires thorough cleaning
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Maintain records of pest control measures taken
      • Retain pest control records for one year
      • 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
      • Equip sanitary facility with a constant supply of hot and cold running water
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation