The Capitol Bar

973 King St. E, Hamilton Ontario L8M 1C3 · Restaurant

17 inspections

1. Re-inspectionApr 13, 2026

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
2. Routine InspectionMar 19, 2026

   3 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
   • Certified food handler present in the food service premise
3. Re-inspectionDec 12, 2025

   1 infraction

   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
4. Routine InspectionDec 11, 2025

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
   • Certified food handler present in the food service premise
5. Routine InspectionAug 13, 2025

   0 infractions

6. Re-inspectionMar 17, 2025

   0 infractions

7. Routine InspectionMar 13, 2025

   2 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
8. Routine InspectionNov 21, 2024

   0 infractions

9. Re-inspectionJul 31, 2024

   0 infractions

10. Routine InspectionJul 30, 2024

    4 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 food contact equipment and utensils are free from cracks, crevices and open seams
    • 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
11. Routine InspectionApr 10, 2024

    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
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
12. Routine InspectionNov 29, 2023

    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
13. Routine InspectionJun 9, 2023

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
14. Re-inspectionNov 22, 2022

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
15. Re-inspectionNov 18, 2022

    4 infractions

    • Food premise is protected against the entry and harbouring of pests
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure wash / rinse water is at 43°C or greater
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure wash water is between 60°C and 71°C
    • Food protected from contamination or adulteration
16. Routine InspectionNov 17, 2022

    6 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water under pressure
    • 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
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Dispose of liquid waste in a sanitary manner
    • 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
      • Evidence of minor insect / rodent activity
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure wash / rinse water is at 43°C or greater
    • Food protected from contamination or adulteration
17. Routine InspectionApr 14, 2022

    3 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Retain pest control records for one year
      • Evidence of minor insect / rodent activity
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration