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Island Delights Jamaican Cuisine

6423 Lundy's Ln, Niagara Falls ON L2G 1T8 · Restaurant

Official record from Niagara Region →

Inspection summary

Island Delights Jamaican Cuisine has been inspected 10 times by Niagara Region Public Health since October 16, 2024. The most recent inspection, on September 18, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 25 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on September 18, 2026. For example: Premises is protected from harbouring and/or breeding of pests.

  • 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 4 times across 3 separate inspections, most recently on September 11, 2026. For example: Hot holding is adequate and maintained at 60°C (140°F) or higher.

  • 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 4 times across 4 separate inspections, most recently on September 11, 2026. For example: Food is protected from potential contamination

  • 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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Manual dishwashing is satisfactory.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 17, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

About this data

These results come from Niagara Region 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.

10 inspections

  1. Re-inspection

    2 infractions

    • Floors, walls and ceilings are kept clean and are in good repair.
    • Premises is protected from harbouring and/or breeding of pests.
  2. Routine Inspection

    10 infractions

    • Premise is protected against the entry of pests.
    • Manual dishwashing is satisfactory.
    • Floors, walls and ceilings are kept clean and are in good repair.
    • Handwashing stations are maintained and kept adequately supplied.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Food is protected from potential contamination
    • Food contact equipment, utensils and service articles are maintained in a clean and sanitary condition.
    • Certified food handler or supervisor is on site during all operating hours.
    • Premises is protected from harbouring and/or breeding of pests.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
  3. Re-inspection

    1 infraction

    • Food premise is kept clean and maintained in a sanitary condition.
  4. Routine Inspection

    6 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Utensils are maintained in a clean and sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  5. Re-inspection

    0 infractions

  6. Routine Inspection

    5 infractions

    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Floors, walls and ceiling are well maintained and in good repair.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  7. Routine Inspection

    1 infraction

    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
  8. Routine Inspection

    4 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  9. Routine Inspection

    4 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Manual dishwashing is satisfactory.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  10. Routine Inspection

    2 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

Nearby inspected facilities

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