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Rannosh Restaurant & Cafe

578 -580 Concession St, Hamilton ON L8V 1B1 · Restaurant

Official record from Hamilton →

Inspection summary

Rannosh Restaurant & Cafe has been inspected 12 times by City of Hamilton Public Health Services since October 24, 2022. The most recent inspection, on October 6, 2026, recorded 2 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 7 times across 7 separate inspections, most recently on October 6, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 4 times across 3 separate inspections, most recently on January 28, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 2 times across 2 separate inspections, most recently on October 27, 2025. For example: Manual dishwashing: Wash, rinse, sanitize technique

  • 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 2 times across 2 separate inspections, most recently on July 18, 2024. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 24, 2022. For example: Food premise is protected against the entry and harbouring of pests

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

  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

    3 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  3. Routine Inspection

    3 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Food is held at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
  4. Routine Inspection

    2 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with single service towels or air dryer
  5. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  6. Routine Inspection

    2 infractions

    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
  7. Routine Inspection

    2 infractions

    • Food protected from contamination or adulteration
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  8. Routine Inspection

    4 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
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less
    • 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 Inspection

    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
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    3 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 cleaned and sanitized
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  12. Routine Inspection

    5 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food premise is protected against the entry and harbouring of pests
    • Maintenance of sanitary facilities
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Certified food handler present in the food service premise

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