Skip to content
Loading map…

ELFS STUCCO EMPLOYERS SOCIETY

1315 Finch Ave W · Food Premises

Official record from Toronto →

Inspection summary

ELFS STUCCO EMPLOYERS SOCIETY has been inspected 15 times by Toronto Public Health since February 16, 2024. The most recent inspection, on October 15, 2026, recorded 1 infraction.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 6 times across 5 separate inspections, most recently on June 4, 2026. For example: PEST CONTROL

  • 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 4 times across 4 separate inspections, most recently on March 11, 2026. For example: FOOD TEMPERATURE CONTROL / FOOD PROCESSING

  • 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 June 4, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • 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 2 times across 2 separate inspections, most recently on March 11, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • 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 13 times across 6 separate inspections, most recently on October 1, 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.

15 inspections

  1. Inspection

    1 infraction

    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
  2. Inspection

    5 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Food premise not maintained with ceilings in good repair in food-handling room - Sec. 7(1)(g)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Operate food premise - equipment not arranged to permit maintenance in sanitary condition - Sec. 9
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Fail to protect against entry of pests - Sec. 13(1)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 08. PEST CONTROL
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • Fail to clean multi-service articles after use - Sec. 21(1)
  5. Inspection

    0 infractions

  6. Inspection

    8 infractions

    • 08. PEST CONTROL
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Handwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
    • 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
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN WALLS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Food premise not maintained with ceilings in good repair in food-handling room - Sec. 7(1)(g)
    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)
    • 08. PEST CONTROL
      • Fail to protect against harbouring of pests - Sec. 13(1)
  7. Inspection

    4 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • USE CLOTH NOT IN GOOD REPAIR FOR CLEANING FOOD CONTACT SURFACE - SEC. 16(A)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
  8. Inspection

    1 infraction

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  9. Inspection

    6 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 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)
    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
    • 8A. Adequate pest control
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 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
      • Refrigerate potentially hazardous foods at internal temperature above 4 C - Sec. 30(a)
  10. Inspection

    0 infractions

  11. Inspection

    5 infractions

    • 3A. Separate and convenient hand washing sink(s)
      • Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)
    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS IN CHLORINE SOLUTION AT TEMPERATURE LOWER THAN 24 C - SEC. 19(B)
    • 4B. Proper maintenance and use of equipment (machines
      • Use food equipment not in good repair - Sec. 8(1)(b)
    • 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)
    • 6B. Provision of sanitary facility supplies
      • Operate food premise - fail to equip sanitary facility with hot and cold running water - Sec. 25(3)(a)
  12. Inspection

    0 infractions

  13. Inspection

    6 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM MATERIALS NOT REGULARLY USED - SEC. 7(1)(F)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 6A. Sanitary facilities maintained clean and sanitary
      • OPERATE FOOD PREMISE - FAIL TO KEEP SANITARY FACILITY SANITARY - SEC. 25(2)
    • 8A. Adequate pest control
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Operate food premise - equipment not arranged to permit cleaning - Sec. 9
  14. Inspection

    1 infraction

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
  15. Inspection

    7 infractions

    • 4C. Provision and proper use of sinks and supplies for manual
      • Operate food premise - fail to provide equipment for cleaning and sanitizing utensils as required - Sec. 18
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 7A. Proper storage and removal of solid / liquid waste
      • FAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
    • 8A. Adequate pest control
      • Fail to protect against harbouring of pests - Sec. 13(1)

Nearby inspected facilities

Own this business? Add a badge to your website