Del-Mar Restaurant

Inspection summary

Del-Mar Restaurant has been inspected 13 times by Middlesex-London Health Unit since November 3, 2022. The most recent inspection, on August 26, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

• 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 9 times across 9 separate inspections, most recently on December 11, 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 once on December 11, 2025. For example: Refrigeration and hot-holding equipment for potentially hazardous food is maintained

• 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 once on August 27, 2025. For example: Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required

• 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 August 22, 2024. For example: Handwashing stations are maintained and adequately supplied

• Building, plumbing and upkeepLower risk

  Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

  Recorded 5 times across 5 separate inspections, most recently on August 26, 2026. For example: Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair

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.

• View the official Middlesex-London Health Unit disclosure site
• See all inspected facilities in Middlesex-London
• How to read an inspection report