EPILYS

Inspection summary

EPILYS has been inspected 5 times by Ville de Montréal since March 22, 2023. The most recent inspection, on March 4, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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.

• 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 4 separate inspections, most recently on March 4, 2025. For example: The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.

• 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 once on March 22, 2023. For example: The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.

• 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 once on January 25, 2024. For example: The following single-use items are not permitted in an establishment to be distributed on site, for transport or by delivery: tray #6, Plate #6, Container and lid #6, Cup or glass cover #6, Cup or glass cover, Stick, Straw, Ustensile #1, #2, ,3, #4, #5, #6, #7.

About this data

These results come from Ville de Montréal, 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.

• View the official Ville de Montréal disclosure site
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• How to read an inspection report