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EL MESON DEL CHARRO

1824 Jane St · Food Premises

Official record from Toronto →

Inspection summary

EL MESON DEL CHARRO has been inspected 8 times by Toronto Public Health since June 18, 2025. The most recent inspection, on September 29, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on February 25, 2026. For example: FOOD PROTECTED FROM CONTAMINATION

  • 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 5 times across 4 separate inspections, most recently on February 25, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • 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 2 times across 2 separate inspections, most recently on February 25, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • 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 on June 18, 2025. For example: Internal temperature of hazardous foods 4 C (39 F) and below or

  • 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 4 times across 2 separate inspections, most recently on June 26, 2025. For example: Proper maintenance / washing of rooms (including washrooms)

About this data

These results come from Toronto 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.

8 inspections

  1. Inspection

    1 infraction

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  2. Inspection

    1 infraction

    • ADMINISTRATIVE REQUIREMENTS
      • No license available at time of inspection. A referral has been made to Municipal Licensing and Standards.
  3. Inspection

    0 infractions

  4. Inspection

    6 infractions

    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • USE NON-CORROSION RESISTANT UTENSILS IN CONTACT WITH FOOD - SEC. 8(2)(A)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN WALLS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • SANITIZE UTENSILS IN QUATERNARY AMMONIUM COMPOUND SOLUTION OF LESS THAN 200 P.P.M. - SEC. 19(C)
  5. Inspection

    0 infractions

  6. Inspection

    5 infractions

    • 06. MAINTENANCE / SANITATION OF SANITARY FACILITIES
      • Operate food premise - fail to equip sanitary facility with hot and cold running water - Sec. 25(3)(a)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Store ice in unsanitary manner - Sec. 26(5)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • Operate food premise - fail to provide equipment for cleaning and sanitizing utensils as required - Sec. 18
  7. Inspection

    2 infractions

    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM EQUIPMENT NOT REGULARLY USED - SEC. 7(1)(F)
  8. Inspection

    10 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 3A. Separate and convenient hand washing sink(s)
      • Handwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 3A. Separate and convenient hand washing sink(s)
      • Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 4C. Provision and proper use of sinks and supplies for manual
      • Fail to sanitize multi-service articles after use - Sec. 21(1)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with ceilings in good repair in food-handling room - Sec. 7(1)(g)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Store potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Refrigerate potentially hazardous foods at internal temperature above 4 C - Sec. 30(a)

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