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East Side Mario's

3079 Wonderland Rd S, London ON N6L 1R4 · Restaurant

Official record from Middlesex-London →

Inspection summary

East Side Mario's has been inspected 12 times by Middlesex-London Health Unit since February 16, 2023. The most recent inspection, on September 24, 2026, recorded 1 infraction.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 10 times across 9 separate inspections, most recently on September 24, 2026. For example: Food is protected from contamination and adulteration

  • 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 7 times across 6 separate inspections, most recently on June 23, 2026. 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 3 times across 3 separate inspections, most recently on January 29, 2025. For example: Handwashing stations are maintained and adequately supplied

  • 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 December 15, 2023. For example: Pest control is maintained

  • 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 June 23, 2026. For example: Potentially hazardous food is maintained at 60°C (140°F) or higher

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.

12 inspections

  1. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  2. Required

    3 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  3. Required

    3 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
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean 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
  4. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • 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
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  5. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • 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
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that iodine concentration reaches a minimum of 25 parts per million at 24°C (75°F) or greater for at least 45 seconds
  6. Required

    4 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Table covers, napkins, serviettes, cloths and towels are clean and in good repair
      • Fail to use clean table covers, napkins or serviettes in food service
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
  7. Required

    0 infractions

  8. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  9. Required

    4 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Single-service containers and articles kept free from contamination
      • Fail to keep single-service containers and articles in a manner and place to prevent contamination
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to remove all materials and equipment not regularly used
  10. Required

    4 infractions

    • Single-service containers and articles kept free from contamination
      • Fail to keep single-service containers and articles in a manner and place to prevent contamination
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  11. Required

    4 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  12. Required

    2 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 use food contact equipment and / or utensils that are corrosion-resistant and non-toxic

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