Royal Paan
F2 30 Rymal Road E, Hamilton ON L9B 1B9 · Restaurant
Inspection summary
Royal Paan has been inspected 21 times by City of Hamilton Public Health Services since January 12, 2022. The most recent inspection, on July 22, 2026, found no infractions.
6 of 21 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.
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.
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 7 times across 7 separate inspections, most recently on September 11, 2024. 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 5 times across 4 separate inspections, most recently on January 8, 2025. For example:
Manual dishwashing: Wash, rinse, sanitize technique
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 4 times across 4 separate inspections, most recently on January 29, 2026. For example:
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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 August 12, 2022. For example:
Hand washing basin with supplies of soap and paper towels in dispensers
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 5 separate inspections, most recently on July 15, 2026. For example:
No room with food is used for sleeping purposes
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.
21 inspections
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- No room with food is used for sleeping purposes
- No food preparation or storage area is to be used for sleeping
- Ensure room for sleeping purposes is removed
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- No room with food is used for sleeping purposes
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique
- Provide sufficient detergent or chemicals for washing or sanitizing
- Manual dishwashing: Wash, rinse, sanitize technique
- Routine Inspection
1 infraction
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Complaint
0 infractions
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Food protected from contamination or adulteration
- Re-inspection
0 infractions
- Re-inspection
1 infraction
- 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
- Food is held at 4°C (40°F) or less
- Routine Inspection
3 infractions
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Food processed in a safe manner
- Food is held at 4°C (40°F) or less
- Re-inspection
0 infractions
- Re-inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Re-inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Re-inspection
0 infractions
- Routine Inspection
2 infractions
- 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
- 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
- Routine Inspection
7 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- 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 confine hair while handling food
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Complaint
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintenance of sanitary facilities
- Routine Inspection
2 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintenance of sanitary facilities
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Separate hand washing basin provided for food handlers