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Family Taste

28 Mississaga St E, Orillia ON L3V 1V5 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Family Taste has been inspected 8 times by Simcoe Muskoka District Health Unit since December 31, 2025. The most recent inspection, on September 29, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 separate inspections, most recently on September 29, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and 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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.

  • 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 3 times across 3 separate inspections, most recently on June 8, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 May 25, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

  • 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 5 times across 4 separate inspections, most recently on September 29, 2026. For example: Food premises shall be equipped and maintained as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District 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.

8 inspections

  1. Routine

    5 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82° Celsius for 10 seconds
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper thawing
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  2. Follow-up

    1 infraction

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
  3. Follow-up

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
  4. Routine

    6 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to maintain the premises in a clean and sanitary manner
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in container bearing identifying labels
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  5. Follow-up

    1 infraction

    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
  6. Routine

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to maintain the premises in a clean and sanitary manner
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
  7. Follow-up

    0 infractions

  8. Routine

    2 infractions

    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82° Celsius for 10 seconds
      • Fail to ensure mechanical equipment provided clean wash water between 60° Celsius and 71° Celsius.

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