Shoeless Joe's Sports Grill

1183 Upper James St, Hamilton ON · Restaurant

15 inspections

1. Re-inspectionApr 17, 2026

   0 infractions

2. Routine InspectionApr 16, 2026

   4 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Food premise is protected against the entry and harbouring of pests
     • Maintain records of pest control measures taken
     • Retain pest control records for one year
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
   • Food is held at 4°C (40°F) or less
   • Refrigeration and hot-holding equipment maintained
3. Routine InspectionNov 27, 2025

   1 infraction

   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
4. Routine InspectionJul 10, 2025

   0 infractions

5. Re-inspectionApr 25, 2025

   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
6. Routine InspectionApr 23, 2025

   12 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure ceilings are kept clean and in good repair
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • 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
     • 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
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Ensure wash water is between 60°C and 71°C
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
     • Store toxic/poisonous substances in container bearing identifying labels
   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
     • Store raw foods separate and below cooked / ready-to-eat foods
   • 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
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
   • 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
7. Routine InspectionNov 7, 2024

   2 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
8. Re-inspectionJan 15, 2024

   1 infraction

   • Hand washing basin with supplies of soap and paper towels in dispensers
9. ComplaintNov 20, 2023

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
10. Re-inspectionSep 28, 2023

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
11. Routine InspectionSep 7, 2023

    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
12. Re-inspectionApr 20, 2023

    0 infractions

13. Routine InspectionApr 17, 2023

    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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Certified food handler present in the food service premise
14. Routine InspectionSep 28, 2022

    1 infraction

    • 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
15. Routine InspectionMar 7, 2022

    1 infraction

    • 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