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Burger Factory

120 bldg g - 10 Disera Drive, Thornhill, ON L4J 0A7, L4J 0A7 · Restaurant

Official record from York Region →

Inspection summary

Burger Factory has been inspected 6 times by York Region Public Health since May 20, 2026. The most recent inspection, on June 23, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 4 separate inspections, most recently on June 12, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 June 12, 2026. For example: Adjust or repair malfunctioning freezer

  • 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 12, 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 once on May 20, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 June 12, 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.

6 inspections

  1. Complaint Re-inspection

    0 infractions

  2. Re-inspection

    0 infractions

  3. Complaint Re-inspection

    7 infractions

    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure facility surface cleaned/sanitized as necessary
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning freezer
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the breeding of pests
      • Fail to provide adequate protection against the harbouring of pests
    • Frequency of garbage and liquid waste removal is adequate to maintain the premises in a sanitary condition
      • Fail to remove garbage/liquid waste when necessary to maintain sanitary condition
    • General housekeeping satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke and excessive heat
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
      • Fail to maintain the premises in a clean and sanitary condition
  4. Complaint Inspection

    6 infractions

    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure facility surface cleaned/sanitized as necessary
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the breeding of pests
      • Fail to provide adequate protection against the harbouring of pests
    • Frequency of garbage and liquid waste removal is adequate to maintain the premises in a sanitary condition
      • Fail to remove garbage/liquid waste when necessary to maintain sanitary condition
    • General housekeeping satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke and excessive heat
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
      • Fail to maintain the premises in a clean and sanitary condition
    • At least 1 certified food handler or supervisor on site during all hours of operation
  5. Re-inspection

    1 infraction

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use multi-service articles/equipment/utensils in good repair
  6. Compliance Inspection

    4 infractions

    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair
    • 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 use multi-service articles/equipment/utensils in good repair
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more

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