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Houston Food Market

3428 9th Street, Houston, V0J 1Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Houston Food Market has been inspected 5 times by Northern Health Authority since April 17, 2023. The most recent inspection, on July 8, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on July 8, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 3 separate inspections, most recently on August 7, 2024. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 7, 2024. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 24, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on April 17, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. No sanitizer available in the kitchen at time of inspection, operator was relying on the one prepared for the public eating area. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Prepare a 200 ppm Quats sanitizer for the kitchen. Have this solution available anytime the facility is open.
  2. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures are slightly elevated (greater than 4°C). Temperature checked the large walk-in / reach-in self service milk and deli fridge and observed 7.0 °C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) No sanitizing solution rinse was observed at time of inspection. Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Observed staff member discard soiled sanitizing solution and wash cloth and replenish the sanitizing bucket solution with fresh sanitizer. Health officer tested the QUAT solution and it was reported as 200ppm and within regulatory compliance.
      • Corrective Action: Operator to ensure sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed large gap at the back of the door of the premise that can permit the entry of pests. Food premises shall prevent the entry of pests which can contaminate food products and cause potential foodborne illness.
      • Corrective Action: Operator to purchase sealant or install a plate to ensure the gap within the door is sealed to prohibit the entry of pests.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No accurate indicating thermometers within the following fridges: pizza preparation table , reach-in ice cream freezers. Accurate indicating thermometers ensure proper cold-holding storage temperatures of 4 C in refrigerators and -18 C in freezers, respectively, to reduce the growth of bacteria which can contaminate food products and result in potential foodborne illness.
      • Corrective Action: Operator to purchase, install and ensure accurate indicating thermometers that are in good working order to ensure potentially hazardous foods are stored at the proper cold-holding temperatures of 4 C and -18 C respectively.
  3. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) (pizza topping fridge measures between 11-16°C at time of inspection) Temperature logs were available but did not make sense as the read -2° in the am but were well above that during the inspection. Fridge is older and finnicky.- All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have refrigerator serviced, as required.
  4. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The storage temperature of the preparation cooler for pizza ingredients was measured to be between 6.1°C to 9.8°C. (Public Health significance) - Potentially hazardous foods stored above 4°C or under 60°C could promote exponential growth of bacteria, potentially causing food borne illnesses
      • Corrective Action: Operator moved all the pizza ingredients to refrigerators capable of keeping foods at 4°C. Adjust or repair cooler to ensure it can reach a temperature of 4°C or under.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: The storage temperature of the pizza display warmer was measured at 49.8°C. (Public Health significance) - Potentially hazardous foods stored above 4°C or under 60°C could promote exponential growth of bacteria, potentially causing food borne illnesses.
      • Corrective Action: Operator moved the pizzas into a working hot holding equipment. Temperature of the pizza display must reach 60°C or hotter before using.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen meat (chicken) was found stored on the floor of a walk-in freezer. Ice accumulated on the floor and the ceiling of the walk-in freezers. (Public Health significance) – food items not stored 15cm (6 inches) off the floor are subjected to contamination from sewage, waste, pest or chemicals that can cause illnesses. Accumulation of ice in the ceiling may cause drippings during defrost cycle and potentially contaminate food.
      • Corrective Action: Operator to store all food items at least 15cm (6 in.) off the ground and remove the ice in the walk-in cooler. Maintain the walk-in freezer to prevent the build-up of ice in the future.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dirty knives were stored on top of soiled cardboards without protection. (Public Health significance) – food contact surfaces, such as knives and cutting boards, could be contaminated by food debris and tools, potentially causing food borne illnesses.
      • Corrective Action: Operator to clean and sanitize knives. Cleaned equipment should be store in clean containe to prevent cross contamination.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Insufficient active sanitizer(QUAT) detected in sanitizer containers. (Public Health Significance) Sanitizing solutions must be strong enough to destroy pathogens on surfaces to limit contamination on food-contact surfaces.
      • Corrective Action: Operator change sanitizing solutions and it was able to reach the required concentration of 200 ppm.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap visable at back door of the premises that may allow for pest entry. (Public Health significance) – premises should prevent the entry of pest, which could result in food contamination.
      • Corrective Action: Operator to seal the gap between the door and door frame.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff and operator's FOODSAFE level 1 training had expired at time of inspection. (Public Health significance) – a proper food safety training helps assure staffs to safely prepare food in the premises.
      • Corrective Action: Operator to arrange FOODSAFE level 1 or equivalent training for staffs.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, crumbs, and debris observed underneath deep frying equipment, and grease dripping from the hood vent. Public health significance - food and grease left around equipment can lead to the harbourage of pest in the facility and grease can drip into food causing contamination.
      • Corrective Action: Clean below and above deep frying equipment.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap was not observed at all handwashing sinks. Public Health Significance - When handling and preparing food, food-handlers are required to wash hands with soap and warm water to remove debris and bacteria to prevent cross-contamination with food.
      • Corrective Action: Operator replenished the soap at the handsinks.

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