Wass Ethiopian Restaurant

207 James St S, Hamilton ON L8P 3A8 · Restaurant

12 inspections

1. Routine InspectionApr 30, 2026

   0 infractions

2. Routine InspectionApr 28, 2026

   6 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
     • 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
     • 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 appliances to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • 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
   • Testing reagent used to determine concentration of sanitizer
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Ensure clean wash / rinse water is provided
     • Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds
     • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
     • Ensure wash / rinse water is at 43°C or greater
     • Provide sufficient detergent or chemicals for washing or sanitizing
   • Food processed in a safe manner
3. Re-inspectionDec 10, 2025

   0 infractions

4. Routine InspectionDec 9, 2025

   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
     • 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
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • Ensure wash water is between 60°C and 71°C
5. Routine InspectionApr 24, 2025

   1 infraction

   • 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
6. Routine InspectionDec 19, 2024

   2 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • 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
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
7. Routine InspectionApr 4, 2024

   5 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
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
   • Maintenance of sanitary facilities
     • Equip sanitary facility with liquid soap in a dispenser
   • Food in storage protected from contamination
     • Ensure racks, shelves or pallets are clean and designed to protect against contamination
8. Re-inspectionNov 7, 2023

   1 infraction

   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
9. Routine InspectionNov 2, 2023

   7 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
   • Testing reagent used to determine concentration of sanitizer
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
10. Routine InspectionJun 16, 2023

    3 infractions

    • Either mechanical or manual dishwashing is provided
    • 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
11. Re-inspectionOct 7, 2022

    1 infraction

    • Certified food handler present in the food service premise
12. Routine InspectionSep 23, 2022

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Maintain hand washing stations with adequate supplies
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Certified food handler present in the food service premise