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Casa Contadina

5501 Ferry St, Niagara Falls Ontario L2G 1S3 · Restaurant

Official record from Niagara Region →

Inspection summary

Casa Contadina has been inspected 6 times by Niagara Region Public Health since April 25, 2025. The most recent inspection, on August 19, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on August 11, 2025. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • 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 once on August 10, 2026. For example: Premises is protected from harbouring and/or breeding of pests.

  • 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 August 11, 2025. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 August 11, 2025. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • 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 11, 2025. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

About this data

These results come from Niagara 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. Re-inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • Certified food handler or supervisor is on site during all operating hours.
    • Premises is protected from harbouring and/or breeding of pests.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
  3. Routine Inspection

    1 infraction

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  4. Routine Inspection

    1 infraction

    • Records are retained on premise.
  5. Routine Inspection

    6 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  6. Routine Inspection

    2 infractions

    • Certified food handler is onsite.
    • Mechanical dishwashing is properly constructed, designed and maintained.

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