Pita N More
1309 Main St. W, Hamilton ON L8S 1C5 · Restaurant
Inspection summary
Pita N More has been inspected 12 times by City of Hamilton Public Health Services since May 4, 2022. The most recent inspection, on June 3, 2026, recorded 4 infractions.
4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 4 times across 3 separate inspections, most recently on August 15, 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 2 times across 2 separate inspections, most recently on June 3, 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 across 2 separate inspections, most recently on June 3, 2026. For example:
Food is held at 4°C (40°F) or less
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 2 times across 2 separate inspections, most recently on August 1, 2024. For example:
Food protected from contamination or adulteration
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 March 16, 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.
12 inspections
- Routine Inspection
4 infractions
- 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
- Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
- Maintenance of sanitary facilities
- Food is held at 4°C (40°F) or less
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Re-inspection
0 infractions
- Routine Inspection
3 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
- 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
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equip sanitary facility with liquid soap in a dispenser
- Hand washing basin with supplies of soap and paper towels in dispensers
- Re-inspection
2 infractions
- 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
- Certified food handler present in the food service premise
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Routine Inspection
5 infractions
- 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
- Remove all materials not associated with the daily operation of the premises
- 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 container bearing identifying labels
- Certified food handler present in the food service premise
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- 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
- 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
- Certified food handler present in the food service premise
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- 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
- Store food off the floor to prevent contamination
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Food protected from contamination or adulteration
- Re-inspection
0 infractions
- Routine Inspection
1 infraction
- 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
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
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