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GALA CANADA CAFE & VARIETY

2083 Lawrence Ave W · Food Premises

Official record from Toronto →

Inspection summary

GALA CANADA CAFE & VARIETY has been inspected 6 times by Toronto Public Health since July 11, 2025. The most recent inspection, on June 2, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on May 28, 2026. For example: FOOD TEMPERATURE CONTROL / FOOD PROCESSING

  • 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 2 times across 2 separate inspections, most recently on March 9, 2026. For example: PEST CONTROL

  • 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 on July 11, 2025. For example: Separate and convenient hand washing sink(s)

  • 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 May 28, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • 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 March 9, 2026. For example: FOOD PROTECTED FROM CONTAMINATION

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.

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Hot-holding potentially hazardous foods at internal temperature below 60°C - Sec. 30(a)
    • 07. STORAGE / REMOVAL OF WASTE
      • FAIL TO REMOVE GARBAGE WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • Fail to sanitize multi-service articles after use - Sec. 21(1)
  3. Inspection

    0 infractions

  4. Inspection

    4 infractions

    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)
    • 08. PEST CONTROL
      • Fail to protect against breeding of pests - Sec. 13(1)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
  5. Inspection

    0 infractions

  6. Inspection

    7 infractions

    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Refrigerate potentially hazardous foods at internal temperature above 4 C - Sec. 30(a)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 4C. Provision and proper use of sinks and supplies for manual
      • Fail to sanitize utensils as often as necessary - Sec. 21(2)
    • 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
      • Hot-holding potentially hazardous foods at internal temperature below 60 C - Sec. 30(a)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 3A. Separate and convenient hand washing sink(s)
      • Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)

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