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JD Best Afro-Caribbean Variety Market

8 King St E, Oshawa ON L1H 1A9 · Food Safety Inspections

Official record from Durham Region →

Inspection summary

JD Best Afro-Caribbean Variety Market has been inspected 5 times by Durham Region Health Department since July 17, 2025. The most recent inspection, on August 6, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 August 6, 2026. For example: Food protected from potential contamination and/or adulteration

  • 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 3 times across 3 separate inspections, most recently on April 9, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 once on July 17, 2025. For example: Thermometers used to verify food preparation and storage temperatures

  • 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 once on July 17, 2025. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 3 times across 3 separate inspections, most recently on August 6, 2026. For example: Minimum of 1 Certified Food Handler per hour of operation?

About this data

These results come from Durham Region Health Department, 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

    2 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all foods are covered in storage
  2. Routine

    4 infractions

    • Food protected from potential contamination and/or adulteration
      • * Fail to ensure food products offered for sale are fit for human consumption
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure food products offered for sale are fit for human consumption
      • Operator to ensure all foods are covered in storage
    • All foods at the premises are from an inspected source
      • *Fail to ensure records of food purchases are retained at the premise for 1 year
      • Operator to ensure records of food purchases are retained at the premise for 1 year
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned and sanitized before and after food preparation
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
  3. Routine

    3 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
  4. Re-Inspection

    1 infraction

    • Separate hand washing basin provided for food handlers
      • * Fail to provide hand washing basin in food preparation area
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
  5. Routine

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • Either manual or mechanical dishwashing provided
      • * Fail to provide approved method of manual or mechanical dishwashing
      • Operator to provide a two-compartment sink for washing, rinsing and sanitizing equipment and utensils
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
      • Operator to ensure food premise shall be protected against the entry of pest

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