Tally Ho

1536 Main St W, Hamilton ON L8S 1E4 · Restaurant

14 inspections

Re-inspectionMar 5, 2026
1 infraction
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  - Fail to provide required illumination during all hours of operation
Re-inspectionFeb 9, 2026
3 infractions
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Food is held at 4°C (40°F) or less
Routine InspectionFeb 5, 2026
6 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
- 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
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
  - Fail to provide required illumination during all hours of operation
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Maintain ventilation system in manner not permitting health hazard
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  - Clean and sanitize food contact surfaces or equipment as often as necessary
- 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
Routine InspectionDec 1, 2025
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- 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
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
- Food protected from contamination or adulteration
  - Store food off the floor to prevent contamination
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
Re-inspectionJun 24, 2025
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
Routine InspectionMay 26, 2025
6 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 ceilings are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Separate hand washing basin provided for food handlers
  - Hand washing station must be used only for hand washing of employees
- 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
  - Maintain hand washing stations with adequate supplies
- 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Remove all materials not associated with the daily operation of the premises
- Certified food handler present in the food service premise
Routine InspectionNov 5, 2024
3 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
- Single service containers and articles kept free from contamination
  - Maintain single service containers and articles free from contamination
- 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
Routine InspectionMay 7, 2024
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - 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
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  - Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
Routine InspectionOct 26, 2023
1 infraction
- Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
Re-inspectionOct 10, 2023
1 infraction
- Certified food handler present in the food service premise
Routine InspectionOct 5, 2023
7 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure walls are kept clean and in good repair
- Separate hand washing basin provided for food handlers
  - Hand washing station must be used only for hand washing of employees
  - Ensure hand washing basin is unobstructed and accessible for hand washing
- 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
  - Provide and use test reagent to determine concentration of sanitizer
- 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
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Routine InspectionApr 24, 2023
3 infractions
- 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
  - Maintain hand washing stations with adequate supplies
- 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
Routine InspectionNov 15, 2022
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Routine InspectionJun 1, 2022
2 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
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment