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Shady Grove Lukaya Cafe

592 Upper Wellington, Hamilton ON · Restaurant

Official record from Hamilton →

Inspection summary

Shady Grove Lukaya Cafe has been inspected 13 times by City of Hamilton Public Health Services since April 19, 2022. The most recent inspection, on September 2, 2026, found no infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 7 times across 6 separate inspections, most recently on June 4, 2025. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 November 28, 2023. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 November 29, 2022. For example: Food premise is protected against the entry and harbouring of pests

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on November 25, 2025. For example: Certified food handler present in the food service premise

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 4, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment

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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  3. Routine Inspection

    2 infractions

    • 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
  4. Re-inspection

    0 infractions

  5. Routine Inspection

    4 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
    • 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
    • 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 are clean and practice good personal hygiene
      • Ensure food handlers confine hair while handling food
  6. Re-inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 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
  8. Re-inspection

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
  9. Routine Inspection

    4 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
      • Provide hand washing basin in food preparation area
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  10. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Certified food handler present in the food service premise
  11. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  12. Routine Inspection

    3 infractions

    • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
  13. Routine Inspection

    1 infraction

    • Either mechanical or manual dishwashing is provided
      • Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
      • Provide a 3-compartment sink of sufficient size

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