Szechuan Noodle Bowl

117 King St E, Hamilton ON L8N 1A9 · Restaurant

23 inspections

1. ComplaintApr 13, 2026

   3 infractions

   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system in manner not permitting health hazard
     • Ventilation system requires thorough cleaning
   • 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
   • 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
2. Re-inspectionMar 20, 2026

   0 infractions

3. Routine InspectionMar 18, 2026

   4 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system in manner not permitting health hazard
     • Ventilation system requires thorough cleaning
   • Food premise is protected against the entry and harbouring of pests
   • 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
4. Routine InspectionDec 9, 2025

   0 infractions

5. ComplaintOct 8, 2025

   1 infraction

   • Food premise is protected against the entry and harbouring of pests
6. Routine InspectionJun 12, 2025

   5 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure walls 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 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
   • Food premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding of pests
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
     • Evidence of minor insect / rodent activity
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
7. Re-inspectionFeb 6, 2025

   1 infraction

   • Food premise is protected against the entry and harbouring of pests
8. Routine InspectionFeb 4, 2025

   10 infractions

   • The premises is operated and maintained free from potential/immediate health hazards
     • CLOSE FOOD PREMISES
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
     • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
     • Failed to operate and maintain premises free from every condition that may be a health hazard
     • Operate and maintain premises free from every condition that may be a health hazard
     • Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
     • Maintain premise free from conditions that may, be a health hazard, adversely affecting the wholesomeness of the food
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure ceilings are kept clean and in good repair
     • Ensure floors are kept clean and in good repair
     • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
     • Ensure walls are kept clean and in good repair
   • Single service containers and articles kept free from contamination
     • Maintain single service containers and articles free from contamination
   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • 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 premise is protected against the entry and harbouring of pests
     • Protect against entry, harbouring and breeding 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
     • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
   • 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
   • 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
     • Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
   • Food in storage protected from contamination
     • Ensure racks, shelves or pallets are clean and designed to protect against contamination
9. Re-inspectionOct 25, 2024

   1 infraction

   • Food premise is protected against the entry and harbouring of pests
10. Re-inspectionOct 25, 2024

    7 infractions

    • Operator ensured the results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post disclosure sign in a location visible by patrons.
    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Evidence of significant insect / rodent infestation
      • Failed to operate and maintain premises free from every condition that may be a health hazard
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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 premise is protected against the entry and harbouring of pests
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
11. Routine InspectionOct 24, 2024

    4 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Evidence of significant insect / rodent infestation
      • Failed to operate and maintain premises free from every condition that may be a health hazard
    • 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
      • Protect against entry, harbouring and breeding of pests
      • Maintain records of pest control measures taken
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Food protected from contamination or adulteration
      • Cover all food in storage
12. Routine InspectionAug 14, 2024

    6 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
    • 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
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with single service towels or air dryer
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
      • Store and handle ice in a sanitary manner
    • 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
13. ComplaintJul 30, 2024

    1 infraction

    • 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
14. Routine InspectionApr 23, 2024

    2 infractions

    • 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
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
15. Re-inspectionOct 5, 2023

    0 infractions

16. Routine InspectionSep 21, 2023

    5 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
17. ComplaintSep 6, 2023

    0 infractions

18. Routine InspectionJul 19, 2023

    3 infractions

    • 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
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
19. Routine InspectionFeb 13, 2023

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • 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
    • Refrigeration and hot-holding equipment maintained
20. Routine InspectionSep 29, 2022

    0 infractions

21. Routine InspectionSep 15, 2022

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • 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
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
22. Routine InspectionMay 20, 2022

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • Refrigeration and hot-holding equipment maintained
23. Routine InspectionMar 7, 2022

    2 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
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination