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Amazing Seafood House

5 - 4721 Highway 7 East, Markham, ON L3R 0M7 · Restaurant

Official record from York Region →

Inspection summary

Amazing Seafood House has been inspected 7 times by York Region Public Health since February 24, 2025. The most recent inspection, on August 11, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 7 times across 5 separate inspections, most recently on July 28, 2026. For example: Food is held in frozen state

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Adequate protection against the entrance of pests

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 12, 2026. For example: Handwashing stations are adequately equipped and accessible

About this data

These results come from York Region Public Health, 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.

7 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    7 infractions

    • Food is held in frozen state
      • Fail to maintain frozen food in frozen state until prepared for use
    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to defrost potentially hazardous food properly
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
      • Fail to protect food from contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use corrosion resistant utensils/equipment in contact with food
      • Fail to ensure facility surface cleaned/sanitized as necessary
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the harbouring of pests
    • General housekeeping satisfactory
      • Fail to maintain the premises in a clean and sanitary condition
  3. Re-inspection

    3 infractions

    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to defrost potentially hazardous food properly
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surfaces of cleanable material
      • Fail to ensure equipment surface sanitized as necessary
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
  4. Compliance Inspection

    4 infractions

    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to defrost potentially hazardous food properly
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
  5. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  6. Compliance Inspection

    5 infractions

    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution approved for intended purpose
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the entrance of pests
  7. Compliance Inspection

    3 infractions

    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair

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