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Rony's Restaurant

1242 Upper James Street, Hamilton Ontario L9C 3B1 · Restaurant

Official record from Hamilton →

Inspection summary

Rony's Restaurant has been inspected 7 times by City of Hamilton Public Health Services since March 12, 2024. The most recent inspection, on March 16, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on March 16, 2026. For example: Single service containers and articles kept free from contamination

  • 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 3 times across 3 separate inspections, most recently on May 21, 2025. For example: Testing reagent used to determine concentration of sanitizer

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on September 4, 2025. For example: Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • Single service containers and articles kept free from contamination
  2. Routine Inspection

    1 infraction

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
  3. Routine Inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
  4. Routine Inspection

    2 infractions

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  5. 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 in good repair
    • 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
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  6. 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
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • 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
  7. Routine Inspection

    0 infractions

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