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Gill's Masala Restaurant

205 Duke St, Dryden ON P8N 1G9 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Gill's Masala Restaurant has been inspected 15 times by Northwestern Health Unit since March 18, 2021. The most recent inspection, on September 2, 2026, found no infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 10 times across 9 separate inspections, most recently on August 28, 2026. For example: Proper cooling methods/practices used

  • 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 August 28, 2026. For example: Food protected from potential contamination and adulteration

  • 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 March 13, 2024. For example: Adequate number of handwashing stations conveniently located and kept adequately supplied

  • 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 11 times across 8 separate inspections, most recently on August 28, 2026. For example: Floors, walls, and ceilings clean and in good repair

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 9, 2026. For example: Food Handler Training

About this data

These results come from Northwestern Health Unit, 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.

15 inspections

  1. Follow-up

    0 infractions

  2. Required

    3 infractions

    • Proper cooling methods/practices used
      • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours
      • Proper containers must be used for cooling purposes
    • Food protected from potential contamination and adulteration
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  3. Follow-up

    0 infractions

  4. Required

    4 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Displayed food must be enclosed in a manner to prevent contamination
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Sanitary facilities must be maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code) made under the Building Code Act, 1992
  5. Required

    2 infractions

    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Sanitary facilities must be maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code) made under the Building Code Act, 1992
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  6. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  7. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • General housekeeping is satisfactory
  8. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Lighting adequate for food preparation and cleaning
      • Lights must be covered or have shatterproof bulbs
      • Provide adequate lighting for food preparation and cleaning
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  9. Required

    2 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with a supply of toilet paper
  10. Follow-up

    0 infractions

  11. Required

    2 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • General housekeeping is satisfactory
  12. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with single-service towels or a hot air dryer
  13. Required

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
  14. Required

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  15. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • Required COVID-19 signage is posted at all entrances
      • Fail to provide screening signage upon entry of the facility. Operator to ensure screening signage is provided upon entry of the facility.

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