Townhall Social Eatery

581 Concession St, Hamilton ON L8V 1B2 · Restaurant

15 inspections

1. Re-inspectionJul 3, 2026

   0 infractions

2. Routine InspectionJun 30, 2026

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Food premise is protected against the entry and harbouring of pests
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
3. Routine InspectionFeb 24, 2026

   3 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Food premise is protected against the entry and harbouring of pests
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
4. Re-inspectionDec 5, 2025

   2 infractions

   • 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
   • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
5. Routine InspectionDec 4, 2025

   7 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Separate hand washing basin provided for food handlers
     • Provide hand washing basin in food preparation area
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • 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
   • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
     • Fail to provide required illumination during all hours of operation
   • 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
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
6. Re-inspectionJul 14, 2025

   2 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
7. Routine InspectionJul 8, 2025

   5 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
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
   • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
     • Fail to provide required illumination during all hours of operation
   • 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
   • Food is held at 4°C (40°F) or less
8. Re-inspectionMar 7, 2025

   1 infraction

   • 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
9. Routine InspectionMar 4, 2025

   7 infractions

   • 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 soap in a dispenser at hand basin in the food preparation area
   • 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
   • 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
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
   • 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
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
10. Routine InspectionNov 20, 2024

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Manual dishwashing: Wash, rinse, sanitize technique
    • 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
11. Routine InspectionAug 13, 2024

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner
12. Routine InspectionMar 12, 2024

    3 infractions

    • 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
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
13. ComplaintOct 17, 2023

    0 infractions

14. Routine InspectionOct 11, 2023

    4 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
15. Routine InspectionApr 12, 2023

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed