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Delhi Junction

5284 Ferry St, Niagara Falls ON L2G 3W4 · Take Out

Official record from Niagara Region →

Inspection summary

Delhi Junction has been inspected 14 times by Niagara Region Public Health since October 18, 2024. The most recent inspection, on August 12, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 37 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on August 7, 2026. 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 4 times across 4 separate inspections, most recently on August 7, 2026. 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 3 times across 3 separate inspections, most recently on August 7, 2026. For example: Food is protected from potential contamination

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 6 separate inspections, most recently on August 7, 2026. For example: Surfaces which come in contact with food are maintained in a clean and sanitary condition.

  • 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 8 times across 8 separate inspections, most recently on August 7, 2026. For example: Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

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.

14 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    9 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Records are retained on premise.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • 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.
    • Food is protected from potential contamination
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
  3. Re-inspection

    2 infractions

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  4. Re-inspection

    8 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Records are retained on premise.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  5. Routine Inspection

    9 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Records are retained on premise.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Certified food handler is onsite.
  6. Re-inspection

    2 infractions

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  7. Re-inspection

    1 infraction

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  8. Routine Inspection

    6 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Records are retained on premise.
    • Certified food handler is onsite.
    • Food premise is kept clean and maintained in a sanitary condition.
  9. Routine Inspection

    3 infractions

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
  10. Re-inspection

    0 infractions

  11. Routine Inspection

    6 infractions

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Utensils are maintained in a clean and sanitary condition.
    • Certified food handler is onsite.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
  12. Re-inspection

    0 infractions

  13. On Demand

    5 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Utensils are maintained in a clean and sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food premise is kept clean and maintained in a sanitary condition.
  14. Re-inspection

    0 infractions

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