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Chef Reza

23 - 13071 Yonge Street, Richmond Hill, ON, L4E 2T3 · Restaurant

Official record from York Region →

Inspection summary

Chef Reza has been inspected 11 times by York Region Public Health since December 12, 2024. The most recent inspection, on August 26, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 26 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on August 25, 2026. 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 7 times across 7 separate inspections, most recently on August 25, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 25, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 August 25, 2026. For example: Adequate protection against the entrance of pests

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. Re-inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
  2. Compliance Inspection

    12 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
    • Handwashing stations are adequately equipped and accessible
      • 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 use corrosion resistant utensils/equipment in contact with food
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the entrance of pests
    • General housekeeping satisfactory
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
    • Premises is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premises or adversely affect the wholesomeness of the food
    • Operate food premises maintained in manner adversely affecting sanitary condition
      • Fail to provide a supply of water adequate for the operation of the premises
  3. Complaint Inspection

    4 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
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide adequate number of handwashing stations
    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
  4. Compliance Inspection

    7 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to display 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
    • 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 use corrosion resistant utensils/equipment in contact with food
      • 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 cooler
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    2 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
  7. Complaint Re-inspection

    0 infractions

  8. Compliance Inspection

    0 infractions

  9. Complaint Inspection

    3 infractions

    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
  10. 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 protect food from contamination or adulteration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
  11. Compliance Inspection

    3 infractions

    • Cold-holding: Equipment used for refrigeration contains accurate indicating thermometers
      • Fail to provide thermometer in refrigeration equipment
    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Business operations
      • Fail to display inspection results at food premises in accordance with the inspector's request

Nearby inspected facilities

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