WARRAICH MEATS

2 40 CENTENNIAL PKY. HAMILTON, ON L8E 1H6 · Restaurant

15 inspections

1. Routine InspectionJun 1, 2026

   2 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure ceilings are kept clean and in good repair
     • Ensure walls 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 appliances to permit a clean and sanitary condition
2. Routine InspectionNov 24, 2025

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
3. Routine InspectionJun 20, 2025

   1 infraction

   • 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 multi-service articles are suitable for intended purposes (food-grade)
4. Routine InspectionJan 21, 2025

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
5. Routine InspectionSep 13, 2024

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
   • Food premise is protected against the entry and harbouring of pests
     • Evidence of minor insect / rodent activity
6. Re-inspectionJun 6, 2024

   0 infractions

7. Routine InspectionJun 4, 2024

   4 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
     • Store toxic/poisonous substances in container bearing identifying labels
   • 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
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
8. Re-inspectionOct 11, 2023

   0 infractions

9. Routine InspectionOct 4, 2023

   3 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
   • 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
   • 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
10. Routine InspectionJul 5, 2023

    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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • 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
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Testing reagent used to determine concentration of sanitizer
11. Re-inspectionJan 12, 2023

    0 infractions

12. Routine InspectionJan 5, 2023

    6 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • Maintenance of sanitary facilities
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
13. Routine InspectionSep 16, 2022

    0 infractions

14. Routine InspectionJun 27, 2022

    3 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Food protected from contamination or adulteration
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
15. Routine InspectionMar 15, 2022

    2 infractions

    • Maintenance of sanitary facilities
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation