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Anand Bhavan

8642 Yonge Street, Richmond Hill, ON L4C 6Z4 · Community Kitchen

Official record from York Region →

Inspection summary

Anand Bhavan has been inspected 11 times by York Region Public Health since December 6, 2024. The most recent inspection, on October 2, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 August 26, 2025. For example: Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower

  • 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 once on March 3, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 once on August 26, 2025. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on November 7, 2025. For example: General housekeeping satisfactory

  • 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 4 times across 3 separate inspections, most recently on March 3, 2026. For example: Food handler demonstrates proper food hygiene practices to prevent contamination

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.

11 inspections

  1. Compliance Inspection

    0 infractions

  2. Compliance Inspection

    0 infractions

  3. Compliance Inspection

    2 infractions

    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to ensure food handler in food premises washes hands as necessary to prevent contamination of food and/or food areas
    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
  4. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    7 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Cold-holding: Equipment used for refrigeration contains accurate indicating thermometers
      • Fail to provide thermometer in refrigeration equipment
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to refrain from any other conduct that could result in the contamination of food or food areas
    • Food handler fails to wash hands
      • Fail to ensure food handler practices good personal hygiene
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  7. Re-inspection

    0 infractions

  8. Re-inspection

    3 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  9. Re-inspection

    3 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  10. Compliance Inspection

    6 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to refrain from any other conduct that could result in the contamination of food or food areas
      • Fail to ensure food handler practices good personal hygiene
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
    • Business operations
      • Fail to maintain records of food purchased
  11. Compliance Inspection

    1 infraction

    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment

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