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FRESH VALUE MARKET

2267 Islington Ave, Unit-21 · Food Premises

Official record from Toronto →

Inspection summary

FRESH VALUE MARKET has been inspected 12 times by Toronto Public Health since December 5, 2023. The most recent inspection, on June 2, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 3 separate inspections, most recently on February 26, 2025. For example: Separate and convenient hand washing sink(s)

  • 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 2 times across 2 separate inspections, most recently on February 26, 2025. For example: Food protected from contamination / adulteration (e.g. food

  • 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 10, 2024. For example: Adequate 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 once on January 10, 2024. For example: Internal temperature of hazardous foods 4 C (39 F) and below or

  • 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 21 times across 9 separate inspections, most recently on October 20, 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.

12 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    4 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN WALLS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with floors in good repair in food-handling room - Sec. 7(1)(g)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Operate food premise - appliances not constructed to permit maintenance in sanitary condition - Sec. 9
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
  4. Inspection

    2 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 WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
  5. Inspection

    0 infractions

  6. Inspection

    11 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • 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)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with tight floor surface where food handled - Sec. 7(1)(c)(i)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 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
      • Fail to sanitize utensils as often as necessary - Sec. 21(2)
    • 3A. Separate and convenient hand washing sink(s)
      • Handwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
    • 7A. Proper storage and removal of solid / liquid waste
      • FAIL TO REMOVE GARBAGE WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
  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)
      • 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 presence of food handler or supervisor during all hours of operation - 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)
  8. Inspection

    2 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 4B. Proper maintenance and use of equipment (machines
      • USE UTENSILS NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
  9. Inspection

    3 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)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with floors in good repair in food-handling room - Sec. 7(1)(g)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
  10. Inspection

    2 infractions

    • 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 smooth floor surface where food handled - Sec. 7(1)(c)(i)
  11. Inspection

    7 infractions

    • 3A. Separate and convenient hand washing sink(s)
      • Handwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with tight floor surface where food handled - Sec. 7(1)(c)(i)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to ensure storage racks designed to protect against contamination - Sec. 31
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 8A. Adequate pest control
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Display potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
  12. Inspection

    4 infractions

    • 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)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with smooth floor surface where food handled - Sec. 7(1)(c)(i)

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