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Castle John's Pub & Restaurant

14 - 18025 Yonge Street, Newmarket, ON, L3Y 8C9 · Restaurant

Official record from York Region →

Inspection summary

Castle John's Pub & Restaurant has been inspected 12 times by York Region Public Health since November 8, 2024. The most recent inspection, on October 16, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on October 15, 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 4 times across 4 separate inspections, most recently on July 28, 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 3 times across 3 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 3 times across 3 separate inspections, most recently on August 11, 2025. 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 November 18, 2025. For example: Mechanical dishwashing: wash, rinse, sanitize and water temperature

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.

12 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    2 infractions

    • 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
      • Fail to provide adequate protection against the entrance of pests
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
      • Fail to ensure floors are kept clean/in good repair
  3. Compliance Inspection

    3 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • 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
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  4. Compliance Inspection

    4 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 use handwashing station for reasons other than its intended use
      • Fail to provide handwashing station with adequate supplies
    • Handling/Storage of food
      • Fail to properly store all food in a manner that prevents contamination or adulteration, including separating raw from ready-to-eat foods
    • 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
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    1 infraction

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
  7. Re-inspection

    0 infractions

  8. Compliance Inspection

    6 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing stations that are conveniently accessible by food handlers
      • Fail to use handwashing station for reasons other than its intended use
      • Fail to provide handwashing station with adequate supplies
    • 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
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • 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 equipment in good repair
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
  9. Re-inspection

    0 infractions

  10. Compliance Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  11. Re-inspection

    0 infractions

  12. Compliance Inspection

    3 infractions

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the breeding of pests

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