Fresh Grocery Depot
1618 Dundas St E, Whitby ON L1N 2K8 · Food Safety Inspections
Inspection summary
Fresh Grocery Depot has been inspected 2 times by Durham Region Health Department since February 9, 2026. The most recent inspection, on March 20, 2026, recorded 2 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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 once on March 20, 2026. For example:
Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
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 once on March 20, 2026. For example:
Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
About this data
These results come from Durham Region Health Department, 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.
2 inspections
- Re-Inspection
2 infractions
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- CCP monitoring should be conducted by operator
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
- Operator to ensure all food contact surfaces are properly cleaned & sanitized
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine
0 infractions
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