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Athens Greek Souvlaki

804 Ontario, Stratford Ontario N5A 3K1 · Restaurant

Official record from Huron Perth →

Inspection summary

Athens Greek Souvlaki has been inspected 11 times by Huron Perth Public Health since December 13, 2023. The most recent inspection, on April 22, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 5 times across 4 separate inspections, most recently on December 20, 2024. For example: Mechanical dishwashers constructed, designed and maintained properly

  • 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 June 27, 2025. For example: Records of all pest control measures that are undertaken in the premise shall be maintained

  • 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 June 27, 2025. For example: Food is protected from contamination and adulteration

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 4, 2024. For example: Toxic or poisonous substances are stored and used appropriately

  • 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 once on December 4, 2024. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

About this data

These results come from Huron Perth 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. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    3 infractions

    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to maintain mechanical dishwasher according to certification from NSF International for commercial use
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  4. Follow-up

    0 infractions

  5. Follow-up

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
      • Operated food premise — mechanical equipment not maintained to maintain rinse water at 82°C
      • Operated food premise — wash water temperature thermometer not easily readable
      • Operated food premise —rinse water temperature thermometer not easily readable
  6. Follow-up

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with wash water temperature thermometer
      • Operated food premise — wash water temperature thermometer not easily readable
  7. Required

    3 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with wash water temperature thermometer
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep toxic substance in container bearing identifying label
      • Failed to keep poisonous substance in container bearing identifying label
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  8. Follow-up

    0 infractions

  9. Required

    2 infractions

    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
      • Failed to retain records of pest control measures taken for one year
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  10. Follow-up

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  11. Required

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain rinse water at 82°C
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface sanitized as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation

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