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St. Matthews Childrens Centre

414 Barton St E, Hamilton ON L8N 2Y3 · Full Time

Official record from Hamilton →

Inspection summary

St. Matthews Childrens Centre has been inspected 16 times by City of Hamilton Public Health Services since April 6, 2022. The most recent inspection, on July 14, 2026, recorded 2 infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: Food premise is protected against the entry and harbouring of pests

  • 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 2 times across 2 separate inspections, most recently on December 2, 2024. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on April 17, 2023. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on July 14, 2026. For example: Facility is maintained in a clean and sanitary condition

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 6 times across 5 separate inspections, most recently on December 2, 2024. For example: Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes

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.

16 inspections

  1. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Facility is maintained in a clean and sanitary condition
      • Clean and maintain laundry area
      • Clean and maintain play rooms
      • Clean and maintain sleep rooms
      • Follow cleaning and disinfection schedule to maintain area in a clean and sanitary condition.
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Evidence of minor insect / rodent activity
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  2. Routine Inspection - Food Safety and Infection Control

    0 infractions

  3. Routine Inspection - Food Safety and Infection Control

    0 infractions

  4. Routine Inspection - Food Safety and Infection Control

    0 infractions

  5. Routine Inspection - Food Safety and Infection Control

    0 infractions

  6. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  7. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
  8. Re-inspection

    0 infractions

  9. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  10. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
  11. Re-inspection

    0 infractions

  12. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  13. Routine Inspection - Food Safety and Infection Control

    4 infractions

    • Facility is maintained in a clean and sanitary condition
      • Ensure cleaner and disinfectant bottles are labelled for washroom or classroom use. Disinfectants are to be used at correct concentration.
      • Ensure cleaner/disinfectant bottles used in washroom/change table are separate from those used in classroom
    • 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
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds
      • Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
      • Cook food mixtures containing poultry, egg, meat, fish or another hazardous food at 74°C (165°F) for 15 seconds
      • Cook fish at 70°C (158°F) for 15 seconds
      • Cook whole poultry at 82°C (180°F) for 15 seconds
  14. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
  15. Routine Inspection - Food Safety and Infection Control

    0 infractions

  16. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Facility is maintained in a clean and sanitary condition
    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide hot and cold running water at hand wash sink
      • Provide liquid soap in a dispenser at the hand wash sink
    • Toys are maintained in a clean and sanitary condition

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