Lahori Chargha Hutt
17 - 9699 Jane Street, Vaughan, ON, L6A 3X5 · Restaurant
Inspection summary
Lahori Chargha Hutt has been inspected once by York Region Public Health, on August 24, 2026. The most recent inspection, on August 24, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.
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.
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 August 24, 2026. For example:
Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
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 24, 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.
1 inspection
- Compliance Inspection
2 infractions
- Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
- Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
- Handwashing stations are adequately equipped and accessible
- Fail to provide handwashing stations that are conveniently accessible by food handlers
- Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
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