High Lunch Restaurant

Inspection summary

High Lunch Restaurant has been inspected 9 times by Middlesex-London Health Unit since May 18, 2023. The most recent inspection, on July 29, 2026, found no infractions.

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

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.

• 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 3 times across 3 separate inspections, most recently on March 31, 2026. For example: Food is protected from contamination and adulteration

• 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 3 times across 3 separate inspections, most recently on December 16, 2025. For example: Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing

• 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 December 16, 2025. For example: Utensils are sanitized manually as required

• 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 October 18, 2024. For example: Food handler or supervisor present during operation has completed food handler training

About this data

These results come from Middlesex-London 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.

• View the official Middlesex-London Health Unit disclosure site
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