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Foody Mart

1 - 5221 Highway 7, Markham, ON L3R 1N3 · Supermarket, Supermarket - Bakery, Supermarket - Butcher Shop, Supermarket - Fish Shop, Supermarket - Food Take Out

Official record from York Region →

Inspection summary

Foody Mart has been inspected 12 times by York Region Public Health since November 12, 2024. The most recent inspection, on July 22, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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.

  • 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 8 times across 4 separate inspections, most recently on July 21, 2026. For example: Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher

  • 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 July 15, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 2, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 once on February 2, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 once on January 21, 2025. For example: Adequate protection against the entrance of pests

About this data

These results come from York Region 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.

12 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    4 infractions

    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to display potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning hot-holding unit
  3. Compliance Inspection

    6 infractions

    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to display potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing stations that are conveniently accessible by food handlers
    • Handling/Storage of food
      • Fail to properly store all food in a manner that prevents contamination or adulteration, including separating raw from ready-to-eat foods
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
      • Fail to maintain ventilation system clean
      • Fail to maintain equipment in good repair
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure walls are kept clean/in good repair
  4. Complaint Re-inspection

    0 infractions

  5. Complaint Inspection

    2 infractions

    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to sell potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to cool potentially hazardous food properly
  6. Re-inspection

    0 infractions

  7. Compliance Inspection

    8 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to cool potentially hazardous food properly
    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use clean/suitable cloth for cleaning food-contact surface
      • Fail to use utensils/equipment free from open seams/crevices/cracks in contact with food
      • Fail to ensure facility surface cleaned/sanitized as necessary
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface sanitized as necessary
    • General housekeeping satisfactory
      • Fail to maintain the premises in a clean and sanitary condition
  8. Compliance Inspection

    0 infractions

  9. Compliance Inspection

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning hot-holding unit
  10. Re-inspection

    0 infractions

  11. Compliance Inspection

    3 infractions

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use multi-service articles/food equipment/utensils of readily cleanable form or material
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the harbouring of pests
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
      • Fail to ensure floors are kept clean/in good repair
  12. Compliance Inspection

    2 infractions

    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure facility surface cleaned as necessary

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