Westmount Secondary School- cafeteria
39 Montcalm Dr, Hamilton ON L9C 4B1 · School Cafeteria
Inspection summary
Westmount Secondary School- cafeteria has been inspected 9 times by City of Hamilton Public Health Services since December 1, 2022. The most recent inspection, on May 1, 2026, recorded 1 infraction.
3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 4 times across 4 separate inspections, most recently on May 1, 2026. For example:
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times across 2 separate inspections, most recently on October 16, 2025. For example:
Food is held at 4°C (40°F) or less
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on December 1, 2022. For example:
Certified food handler present in the food service premise
About this data
These results come from City of Hamilton Public Health Services, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
9 inspections
- Routine Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Re-inspection
0 infractions
- Routine Inspection
1 infraction
- 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
- Food is held at 4°C (40°F) or less
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Testing reagent used to determine concentration of sanitizer
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