The Ship

23 Augusta St, Hamilton ON L8N 1P6 · Restaurant

14 inspections

1. Re-inspectionMay 1, 2026

   0 infractions

2. Routine InspectionApr 29, 2026

   4 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange furniture to permit a clean and sanitary condition
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • 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
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
   • Food protected from contamination or adulteration
     • Store and handle ice in a sanitary manner
3. Routine InspectionJul 18, 2025

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
4. Routine InspectionJan 16, 2025

   1 infraction

   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
5. Routine InspectionSep 16, 2024

   1 infraction

   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
6. Routine InspectionMay 9, 2024

   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
   • Refrigeration and hot-holding equipment maintained
7. Routine InspectionJan 18, 2024

   2 infractions

   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • 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
8. Re-inspectionSep 26, 2023

   1 infraction

   • Testing reagent used to determine concentration of sanitizer
9. Routine InspectionSep 25, 2023

   12 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Separate hand washing basin provided for food handlers
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Maintain hand washing stations with adequate supplies
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
   • 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
   • Testing reagent used to determine concentration of sanitizer
   • 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
     • Provide sufficient detergent or chemicals for washing or sanitizing
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
     • Store and handle ice in a sanitary manner
   • 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
10. Re-inspectionJun 9, 2023

    0 infractions

11. Routine InspectionJun 8, 2023

    13 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 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
    • 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 stations must be conveniently accessible by food handlers
    • 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
      • Provide hot and cold running water under pressure
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
    • Testing reagent used to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure clean wash / rinse water is provided
      • Ensure wash water is between 60°C and 71°C
      • Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Provide adequate refrigerated space for hazardous food storage
    • Refrigeration and hot-holding equipment maintained
      • Provide adequate refrigeration space for food storage (sections 7 and 30)
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
12. Re-inspectionOct 27, 2022

    0 infractions

13. Routine InspectionOct 19, 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Maintain hand washing stations with adequate supplies
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • 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
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
14. Routine InspectionJun 1, 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Separate hand washing basin provided for food handlers
      • Hand washing stations must be conveniently accessible by food handlers
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation