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La Cocina Dyck

223 516 John St N, Aylmer ON · Food Production

Official record from Southwestern Ontario →

Inspection summary

La Cocina Dyck has been inspected 7 times by Southwestern Public Health since January 30, 2025. The most recent inspection, on August 28, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on August 19, 2025. For example: Food premises has pest control program and no live animals

  • 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 29, 2026. For example: Food protected from contamination and adulteration

  • 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 2 times across 2 separate inspections, most recently on April 29, 2025. For example: Temperature control for storage of potentially hazardous foods

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 30, 2025. For example: Food from approved sources

  • 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 5 times across 3 separate inspections, most recently on April 29, 2026. For example: Food premises maintenance

About this data

These results come from Southwestern 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.

7 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  3. Required

    0 infractions

  4. Required

    1 infraction

    • Food premises has pest control program and no live animals
  5. Follow-up

    1 infraction

    • Equipment, utensils and multi-service articles maintenance
  6. Required

    7 infractions

    • Food premises operation
      • provide refrigerated space adequate for the safe storage of potentially hazardous food
    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food premises has pest control program and no live animals
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  7. Required

    10 infractions

    • Food premises operation
      • provide refrigerated space adequate for the safe storage of potentially hazardous food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Food protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
    • Storage of food
      • cover all food in storage
      • store foods off the floor
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods contain indicating easy-to-read thermometers
    • Food from approved sources
      • ensure that all food is from an approved source
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
    • Approved meat and meat products
      • ensure that meat has been obtained from an animal inspected and approved for use as food in accordance with provincial and federal legislation
      • ensure that meat has been stamped and labelled or otherwise identified in accordance with provincial or federal legislation
      • ensure uninspected meat is not offered for sale
    • Identification of manufactured meat products
      • ensure every manufactured meat product is identified as to the meat processing plant by origin by a tag, stamp, or label affixed to the product
    • Eggs
      • ensure all eggs are transported and stored at a cold-holding temperature of 4°C and lower

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