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Deja Vu Cafe Restaurant

2 1770 Ernest Ave, London ON N6E 3A6 · Restaurant

Official record from Middlesex-London →

Inspection summary

Deja Vu Cafe Restaurant has been inspected 13 times by Middlesex-London Health Unit since May 30, 2023. The most recent inspection, on October 8, 2026, recorded 2 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 6 times across 5 separate inspections, most recently on October 8, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and 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 2 times across 2 separate inspections, most recently on August 21, 2025. For example: Food is protected from contamination and adulteration

  • 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 March 10, 2025. For example: Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing

  • 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 February 26, 2026. For example: Handwashing stations are maintained and adequately supplied

  • 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 21, 2025. For example: Toxic or poisonous substances are stored and handled properly

About this data

These results come from Middlesex-London Health Unit, 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.

13 inspections

  1. Required

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  2. Required

    0 infractions

  3. Follow-up

    0 infractions

  4. Required

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  5. Required

    1 infraction

    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  6. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Toxic or poisonous substances are stored and handled properly
      • Fail to keep toxic / poisonous substances in a container bearing an identifying label
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain room in a sanitary condition
  7. Required

    3 infractions

    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
      • Fail to maintain potentially hazardous foods between 4°C (40°F) and 60°C (140°F) for no more than two hours
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain room in a sanitary condition
      • Fail to maintain ceilings clean and in good repair
  8. Required

    1 infraction

    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  9. Required

    1 infraction

    • Food handler or supervisor present during operation has completed food handler training
  10. Required

    3 infractions

    • Food is protected from contamination and adulteration
    • Records, receipts, certificates maintained as required
      • Fail to maintain records of pest control measures taken
      • Fail to retain records of food purchased for at least one year
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  11. Required

    2 infractions

    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler washes hands as necessary
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  12. Follow-up

    1 infraction

    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  13. Required

    3 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide refrigeration equipment of sufficient size
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system

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