PIZZA FIAMMA

54 Queen St S, Hamilton ON L8P 3R5 · Restaurant

14 inspections

1. Re-inspectionJun 22, 2026

   0 infractions

2. Routine InspectionJun 19, 2026

   5 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
   • 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 food contact equipment and utensils are free from cracks, crevices and open seams
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • 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
3. Re-inspectionMar 9, 2026

   0 infractions

4. Re-inspectionFeb 26, 2026

   3 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
   • 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 handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers confine hair while handling food
5. Routine InspectionFeb 19, 2026

   8 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
   • 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
     • Provide hot and cold running water under pressure
   • 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 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
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • 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
   • 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
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers confine hair while handling food
6. Routine InspectionDec 1, 2025

   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 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
     • Clean and sanitize multi-service articles after each use and as often as necessary
7. Routine InspectionAug 11, 2025

   6 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • 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
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • Maintenance of sanitary facilities
     • Equip sanitary facility with single service towels or air dryer
   • Food is held at 4°C (40°F) or less
8. Routine InspectionApr 8, 2025

   6 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
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
     • 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
   • Cloths and towels maintained in clean, good repair and not used for other purposes
   • 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
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers wash hands as often as necessary
9. Routine InspectionNov 19, 2024

   3 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
   • 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
10. Routine InspectionAug 21, 2024

    2 infractions

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food protected from contamination or adulteration
11. Re-inspectionMar 18, 2024

    0 infractions

12. Routine InspectionMar 14, 2024

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • 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
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
13. Routine InspectionSep 26, 2023

    7 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water under pressure
    • 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
      • 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
      • Ensure clean wash / rinse water is provided
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Use sanitizing agent for intended purpose
      • Use sanitizing agent in accordance with manufacturer's instructions
    • 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
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
14. Routine InspectionApr 13, 2023

    1 infraction

    • 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