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GEORGE'S BBQ & DELi

254 Dundas St E · Food Premises

Official record from Toronto →

Inspection summary

GEORGE'S BBQ & DELi has been inspected 6 times by Toronto Public Health since December 22, 2023. The most recent inspection, on April 22, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 once on August 7, 2025. For example: Internal temperature of hazardous foods 4 C (39 F) and below or

  • 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 August 7, 2025. For example: Adequate pest control

  • 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 August 7, 2025. For example: Food protected from contamination / adulteration (e.g. food

  • 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 9 times across 3 separate inspections, most recently on August 7, 2025. For example: Proper maintenance / washing of rooms (including washrooms)

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on April 22, 2026. For example: ADMINISTRATIVE REQUIREMENTS

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

    2 infractions

    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  2. Inspection

    0 infractions

  3. Inspection

    5 infractions

    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 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)
    • 8A. Adequate pest control
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
  4. Inspection

    2 infractions

    • 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)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
  5. Inspection

    3 infractions

    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with ceilings in good repair in food-handling room - Sec. 7(1)(g)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
  6. Inspection

    8 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)
      • Fail to maintain ventilation system to ensure elimination of fumes - Sec. 11
    • 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)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 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 walls in good repair in food-handling room - Sec. 7(1)(g)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32

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