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St Clair Lodging Home

75 St. Clair Ave, Hamilton ON L8M 2N6 · Residential Care Facility

Official record from Hamilton →

Inspection summary

St Clair Lodging Home has been inspected 15 times by City of Hamilton Public Health Services since April 12, 2022. The most recent inspection, on July 16, 2026, recorded 6 infractions.

1 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 10 times across 10 separate inspections, most recently on April 10, 2026. For example: Testing reagent used to determine concentration of sanitizer

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on July 16, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 6 times across 6 separate inspections, most recently on July 16, 2026. For example: Food is held at 4°C (40°F) or less

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 16, 2026. For example: Food premise is protected against the entry and harbouring of pests

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.

15 inspections

  1. Routine Inspection

    6 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
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
    • 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
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  2. Re-inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Testing reagent used to determine concentration of sanitizer
  3. Re-inspection

    2 infractions

    • 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
  4. Routine Inspection

    5 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
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Testing reagent used to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  5. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Testing reagent used to determine concentration of sanitizer
    • Certified food handler present in the food service premise
  6. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Testing reagent used to determine concentration of sanitizer
  7. Routine Inspection

    1 infraction

    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  8. Re-inspection

    1 infraction

    • 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
  9. Routine Inspection

    6 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
    • 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
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • 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
  10. Routine Inspection

    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 or multi-service articles are of sound and tight construction
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  11. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Food is held at 4°C (40°F) or less
  12. Routine Inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
  13. Routine Inspection

    1 infraction

    • Testing reagent used to determine concentration of sanitizer
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment

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