Sana Grill

Unit C 436 Highway No. 8, Stoney Creek ON L8G 1G3 · Restaurant

19 inspections

Routine InspectionMar 20, 2026
1 infraction
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Re-inspectionOct 23, 2025
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 multi-service articles are suitable for intended purposes (food-grade)
  - Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- 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
  - Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Routine InspectionOct 21, 2025
10 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange equipment to permit a clean and sanitary condition
- 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
  - 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
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  - Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
- Food protected from contamination or adulteration
  - Cover all food in storage
  - Store food off the floor to prevent contamination
  - Store raw foods separate and below cooked / ready-to-eat foods
- Food processed in a safe manner
  - Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
  - Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- 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
- 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
Re-inspectionAug 28, 2025
0 infractions
Routine InspectionAug 21, 2025
4 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
  - 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
- 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
- Maintenance of sanitary facilities
  - Equip sanitary facility with liquid soap in a dispenser
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods
Routine InspectionMar 27, 2025
1 infraction
- Food protected from contamination or adulteration
  - Cover all food in storage
  - Store food off the floor to prevent contamination
  - Store raw foods separate and below cooked / ready-to-eat foods
Routine InspectionNov 25, 2024
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
  - Ensure equipment, utensils and or multi-service articles in good repair
- 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
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Re-inspectionAug 27, 2024
0 infractions
Routine InspectionAug 20, 2024
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
  - Keep cloths clean, in good repair, and restricted to a single task
- Food protected from contamination or adulteration
  - Store food off the floor to prevent contamination
Routine InspectionMar 27, 2024
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
  - Cover all food in storage
  - Store raw foods separate and below cooked / ready-to-eat foods
- Food in storage protected from contamination
  - Ensure racks, shelves or pallets are clean and designed to protect against contamination
Re-inspectionOct 16, 2023
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Re-inspectionOct 5, 2023
1 infraction
- Refrigeration and hot-holding equipment maintained
Routine InspectionOct 4, 2023
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
- 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
- Frozen food storage and handling
  - Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use
Routine InspectionMay 2, 2023
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food is held at 4°C (40°F) or less
Routine InspectionJan 25, 2023
1 infraction
- Food protected from contamination or adulteration
Routine InspectionOct 14, 2022
1 infraction
- 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
ComplaintJul 11, 2022
0 infractions
Routine InspectionJun 17, 2022
0 infractions
Routine InspectionMar 7, 2022
2 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed