Salti's

1095 Fennell Ave E, Hamilton ON L8T 1S1 · Restaurant

27 inspections

1. ComplaintJun 26, 2026

   0 infractions

2. Routine InspectionMar 27, 2026

   4 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
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
   • Food in storage protected from contamination
3. Re-inspectionNov 26, 2025

   0 infractions

4. Routine InspectionNov 25, 2025

   1 infraction

   • Food is held at 4°C (40°F) or less
5. Re-inspectionAug 22, 2025

   0 infractions

6. Routine InspectionAug 19, 2025

   6 infractions

   • The premises is operated and maintained free from potential/immediate health hazards
     • Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • 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
   • Food premise is protected against the entry and harbouring of pests
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
     • Evidence of minor insect / rodent activity
   • 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
   • 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
7. Routine InspectionAug 6, 2025

   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
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Food protected from contamination or adulteration
8. Routine InspectionApr 7, 2025

   4 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
   • Food protected from contamination or adulteration
   • Certified food handler present in the food service premise
9. Routine InspectionDec 4, 2024

   0 infractions

10. Re-inspectionAug 15, 2024

    0 infractions

11. Routine InspectionAug 14, 2024

    0 infractions

12. Re-inspectionFeb 22, 2024

    0 infractions

13. Routine InspectionFeb 21, 2024

    0 infractions

14. Routine InspectionOct 25, 2023

    1 infraction

    • Food is held at 4°C (40°F) or less
15. Re-inspectionAug 28, 2023

    2 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, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
16. Routine InspectionAug 23, 2023

    10 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
    • 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
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water under pressure
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a supply of toilet paper
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
17. Re-inspectionApr 28, 2023

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
18. Routine InspectionApr 26, 2023

    6 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
    • 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
    • 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
    • Certified food handler present in the food service premise
19. Routine InspectionDec 13, 2022

    3 infractions

    • 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
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
20. Re-inspectionJul 29, 2022

    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
21. Re-inspectionJul 25, 2022

    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
    • Food protected from contamination or 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
22. Re-inspectionJun 20, 2022

    8 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Testing reagent used to determine concentration of sanitizer
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food protected from contamination or adulteration
    • Refrigeration and hot-holding equipment maintained
23. Re-inspectionJun 15, 2022

    11 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
      • 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • 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
    • Testing reagent used 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
      • Use sanitizing agent for intended purpose
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Refrigeration and hot-holding equipment maintained
24. Routine InspectionJun 13, 2022

    16 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • Operate and maintain premises free from every condition that may be a health hazard
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the wholesomeness of the food
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Separate hand washing basin provided for food handlers
    • 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • 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
    • Testing reagent used 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
      • Use sanitizing agent for intended purpose
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a supply of toilet paper
      • Equip sanitary facility with liquid soap in a dispenser
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Provide adequate refrigerated space for hazardous food storage
    • Refrigeration and hot-holding equipment maintained
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
    • 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
25. Routine InspectionJun 2, 2022

    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 food contact equipment and utensils are free from cracks, crevices and open seams
    • Food protected from contamination or adulteration
      • Cover all food in storage
26. Re-inspectionApr 14, 2022

    0 infractions

27. Routine InspectionApr 12, 2022

    6 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
    • 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 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
      • Provide hot and cold running water under pressure
      • Maintain hand washing stations with adequate supplies
    • 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
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination