Skip to content
Loading map…

The Hearty Hooligan

292 Ottawa St N, Hamilton Ontario L8H 3Z9 · Restaurant

Official record from Hamilton →

Inspection summary

The Hearty Hooligan has been inspected 14 times by City of Hamilton Public Health Services since April 13, 2022. The most recent inspection, on July 31, 2026, recorded 1 infraction.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

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

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on July 31, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on July 30, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on July 30, 2026. For example: Food premise is protected against the entry and harbouring of pests

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on November 10, 2025. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • Building, plumbing and upkeepLower risk

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

    Recorded once on July 30, 2026. For example: Cloths and towels maintained in clean, good repair and not used for other purposes

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.

14 inspections

  1. Re-inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  2. Routine Inspection

    7 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
    • 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
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Maintenance of sanitary facilities
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  3. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • 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
  4. Re-inspection

    0 infractions

  5. Re-inspection

    2 infractions

    • 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
    • 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
  6. Routine Inspection

    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
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • 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
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
    • 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
  9. Routine Inspection

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  10. Routine Inspection

    1 infraction

    • 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
  11. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  14. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website