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Holiday Inn Express & Suites

3059 HIghway 16, Thornhill, V8G 4P3 · Restaurant

Official record from Northern Health →

Inspection summary

Holiday Inn Express & Suites has been inspected 2 times by Northern Health Authority since December 5, 2024. The most recent inspection, on May 21, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 once on December 5, 2024. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 21, 2026. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Northern Health Authority, 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.

2 inspections

  1. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be working at all times when the kitchen is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: No fume hood present above stove or oven to remove accumulation of smoke, grease, water vapour and objectionable odours. Lack of ventilation allows for build up of smoke, grease, water vapour which can become a reservoir for bacteria. It is also a fire hazard.
      • Corrective Action: Install a ventilation system (e.g., a fume hood) that exhausts to the outside above the stove and oven to adequately remove smoke, grease, water vapour and objectionable odours.

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