West End Restaurant

151 Emerson St, Hamilton ON L8S 2Y1 · Restaurant

21 inspections

1. Re-inspectionApr 20, 2026

   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
2. Routine InspectionApr 15, 2026

   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
3. Routine InspectionFeb 12, 2026

   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 food contact equipment and utensils are free from cracks, crevices and open seams
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Ventilation system requires thorough cleaning
4. Routine InspectionOct 16, 2025

   0 infractions

5. Re-inspectionJul 31, 2025

   0 infractions

6. Routine InspectionJul 30, 2025

   1 infraction

   • Food is held at 4°C (40°F) or less
7. Routine InspectionApr 24, 2025

   1 infraction

   • 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
8. Routine InspectionDec 5, 2024

   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
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
   • Food in storage protected from contamination
9. Re-inspectionAug 8, 2024

   0 infractions

10. Routine InspectionAug 6, 2024

    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
    • 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
11. Routine InspectionMar 1, 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
12. Re-inspectionNov 27, 2023

    0 infractions

13. Routine InspectionNov 23, 2023

    3 infractions

    • 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
    • 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
14. Re-inspectionAug 11, 2023

    1 infraction

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
15. Re-inspectionAug 2, 2023

    3 infractions

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Food is held at 4°C (40°F) or less
16. Routine InspectionJul 31, 2023

    6 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
      • 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
17. Routine InspectionApr 4, 2023

    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
    • 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
18. Re-inspectionDec 7, 2022

    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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
19. Routine InspectionDec 2, 2022

    4 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
    • 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
    • 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
20. Re-inspectionMay 19, 2022

    3 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
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
21. Routine InspectionMay 5, 2022

    7 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
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • 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
      • 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
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
    • 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
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair