Queen's Pizza & Wings

2 919 Upper Paradise Rd, Hamilton ON L9B 2M9 · Restaurant

29 inspections

1. Re-inspectionJul 9, 2026

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
2. Re-inspectionJul 6, 2026

   5 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
   • 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
   • 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
3. Routine InspectionJul 3, 2026

   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
   • 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
   • 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
   • 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
     • Protect food from contamination and adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
4. Re-inspectionMar 27, 2026

   0 infractions

5. Routine InspectionMar 23, 2026

   8 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
     • Ensure walls 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
   • 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
   • Maintenance of sanitary facilities
     • Equip sanitary facility with single service towels or air dryer
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
   • 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
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
6. Routine InspectionNov 24, 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 protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers confine hair while handling food
7. Re-inspectionJul 28, 2025

   0 infractions

8. Routine InspectionJul 24, 2025

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure walls are kept clean and in good repair
   • 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 in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Food protected from contamination or adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
   • 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
9. Re-inspectionFeb 26, 2025

   0 infractions

10. Routine InspectionFeb 18, 2025

    9 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
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
    • Food premise is protected against the entry and harbouring 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
    • 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
    • Food protected from contamination or adulteration
      • Protect food from contamination and 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
11. Re-inspectionDec 13, 2024

    0 infractions

12. Routine InspectionDec 9, 2024

    5 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • 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
13. Routine InspectionAug 8, 2024

    3 infractions

    • 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
      • 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
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
14. Routine InspectionApr 11, 2024

    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 ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
15. Re-inspectionNov 28, 2023

    0 infractions

16. Routine InspectionNov 21, 2023

    3 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Maintenance of sanitary facilities
    • Refrigeration and hot-holding equipment maintained
17. Re-inspectionJul 31, 2023

    0 infractions

18. Routine InspectionJul 25, 2023

    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 station must be used only for hand washing of employees
    • 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
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
19. Re-inspectionMar 13, 2023

    0 infractions

20. Re-inspectionMar 7, 2023

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
21. Routine InspectionFeb 27, 2023

    5 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
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
22. Re-inspectionNov 7, 2022

    0 infractions

23. Routine InspectionOct 31, 2022

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Maintenance of sanitary facilities
    • Food is held at 4°C (40°F) or less
24. Re-inspectionJul 12, 2022

    1 infraction

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
25. Routine InspectionJul 8, 2022

    9 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • 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
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Food processed in a safe manner
    • 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
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
26. Re-inspectionMar 28, 2022

    0 infractions

27. Re-inspectionMar 25, 2022

    1 infraction

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
28. Re-inspectionMar 22, 2022

    2 infractions

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
29. Routine InspectionMar 15, 2022

    8 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Maintenance of sanitary facilities
    • Food processed in a safe manner
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food