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Paramount Fine Foods

1441 Upper James St., ON L9B 1K2 · Restaurant

Official record from Hamilton →

Inspection summary

Paramount Fine Foods has been inspected 15 times by City of Hamilton Public Health Services since March 31, 2022. The most recent inspection, on July 29, 2026, recorded 2 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

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 6 times across 5 separate inspections, most recently on July 29, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 5 times across 5 separate inspections, most recently on January 29, 2025. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on February 24, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

  • 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 2 times on January 22, 2024. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 February 24, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

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. Routine Inspection

    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
  2. Routine Inspection

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 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
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • 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
  6. Re-inspection

    0 infractions

  7. Routine Inspection

    3 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
      • 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)
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
  8. Routine Inspection

    3 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
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  9. Re-inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  10. Routine Inspection

    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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Food protected from contamination or adulteration
    • Refrigeration and hot-holding equipment maintained
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  11. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  12. Re-inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  14. Routine Inspection

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  15. Routine Inspection

    0 infractions

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