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J & J Swagat Convention Centre Markham

22-28 - 415 Hood Road, Markham, ON L3R 3W2 · Banquet Hall

Official record from York Region →

Inspection summary

J & J Swagat Convention Centre Markham has been inspected 10 times by York Region Public Health since November 22, 2024. The most recent inspection, on September 15, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on August 28, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 2 separate inspections, most recently on August 20, 2026. For example: Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)

  • 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 August 20, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 January 28, 2026. For example: Adequate protection against the entrance of pests

  • 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 August 20, 2026. For example: Handwashing stations are adequately equipped and accessible

About this data

These results come from York 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

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  2. Re-inspection

    3 infractions

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
  3. Re-inspection

    3 infractions

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
  4. Compliance Inspection

    7 infractions

    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to defrost potentially hazardous food properly
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use clean/suitable cloth for cleaning food-contact surface
      • Fail to clean/sanitize utensils as often as necessary
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution approved for intended purpose
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    1 infraction

    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the entrance of pests
  7. Compliance Inspection

    1 infraction

    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
  8. Compliance Inspection

    4 infractions

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to use utensils to avoid hand contact with food
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to clean/sanitize utensils as often as necessary
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
      • Fail to maintain equipment in good repair
  9. Compliance Inspection

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface sanitized as necessary
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  10. Compliance Inspection

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure facility surface sanitized as necessary
      • Fail to ensure equipment surface sanitized as necessary
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation

Nearby inspected facilities

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