DESI FOOD MART

#376 Hespeler Rd, Cambridge ON N1R 6J6 · Facility

16 inspections

1. Re-inspectionJun 10, 2026

   5 infractions

   • Manual dishwashing: Wash, rinse, sanitize technique
     • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
     • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
   • Food is held at 4°C (40°F) or less
     • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
2. Compliance InspectionMay 27, 2026

   12 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
   • Food is held at 4°C (40°F) or less
     • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
     • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure floors are kept clean and in good repair
   • Maintenance of sanitary facilities
     • Equip sanitary facility with liquid soap in a dispenser
     • Equip sanitary facility with single service towels or air dryer
   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
     • Ensure hand washing basin is unobstructed and accessible for hand washing
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
     • Provide soap in a dispenser at hand basin in the food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Ventilation system requires thorough cleaning
   • Food premise is protected against the entry and harbouring of pests
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
3. Complaint InspectionMay 11, 2026

   2 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • Food is held at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
     • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
4. Re-inspectionFeb 9, 2026

   1 infraction

   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
5. Compliance InspectionJan 29, 2026

   6 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
     • Provide hand washing basin in food preparation area
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
     • Provide hot and cold running water under pressure
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
6. Complaint InspectionJan 12, 2026

   0 infractions

7. Re-inspectionOct 8, 2025

   0 infractions

8. Re-inspectionOct 1, 2025

   8 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
     • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
     • Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
     • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange appliances to permit a clean and sanitary condition
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Maintain ventilation system in manner not permitting health hazard
     • Ventilation system requires thorough cleaning
9. Compliance InspectionSep 30, 2025

   4 infractions

   • The premises is operated and maintained free from potential/immediate health hazards
     • CLOSE FOOD PREMISES
     • Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
     • Ensure wash / rinse water is at 43°C or greater
   • Maintenance of sanitary facilities
     • Equip sanitary facility with a constant supply of hot and cold running water
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
10. Complaint InspectionJun 18, 2025

    3 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
11. Compliance InspectionMay 26, 2025

    3 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide hot and cold running water under pressure
      • Maintain hand washing stations with adequate supplies
12. Re-inspectionFeb 14, 2025

    0 infractions

13. Compliance InspectionJan 29, 2025

    10 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises (s.7)
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system in manner not permitting health hazard
      • Ventilation system requires thorough cleaning
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers are clean and practice good personal hygiene
      • Ensure food handlers wash hands as often as necessary
      • Ensure food handlers refrain from conduct causing contamination of food and food areas
14. Complaint InspectionJan 10, 2025

    1 infraction

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
15. Re-inspectionOct 9, 2024

    3 infractions

    • Either mechanical or manual dishwashing is provided
      • Provide drainage racks that are corrosion-resistant
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles in good repair
16. Compliance InspectionOct 2, 2024

    7 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store food off the floor to prevent contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Either mechanical or manual dishwashing is provided
      • Provide drainage racks that are corrosion-resistant
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)