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Temple Playhouse Enrichment School

215 Cline Ave N, Hamilton ON L8S 4A1 · Full Time

Inspection summary

Temple Playhouse Enrichment School has been inspected 9 times by City of Hamilton Public Health Services since April 21, 2022. The most recent inspection, on May 25, 2026, recorded 4 infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on May 25, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, 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 2 times across 2 separate inspections, most recently on November 23, 2022. For example: Food protected from contamination or adulteration

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on May 25, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

  • 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 2 times across 2 separate inspections, most recently on May 25, 2026. For example: Facility is maintained in a clean and sanitary condition

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded once on May 25, 2026. For example: Separate hand washing basin provided for food handlers

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.

9 inspections

  1. Routine Inspection - Food Safety and Infection Control

    4 infractions

    • Facility is maintained in a clean and sanitary condition
      • Clean and maintain furniture in good repair.
      • 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
      • Use an approved disinfectant for cleaning/disinfection purposes
      • Follow cleaning and disinfection schedule to maintain area in a clean and sanitary condition.
    • 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
    • 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
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • 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
      • Store toxic/poisonous substances in container bearing identifying labels
      • Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
  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

    0 infractions

  7. Routine Inspection - Food Safety and Infection Control

    0 infractions

  8. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Personal items provided and maintained to prevent the spread of infection
    • Food protected from contamination or adulteration
  9. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide single service paper towels in a dispenser
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Refrigeration and hot-holding equipment maintained

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