LE CRISTAL CHINOIS BBQ EXPRESS
12230 Boul. Laurentien, Montréal, Québec, Montréal · Restaurant
Inspection summary
LE CRISTAL CHINOIS BBQ EXPRESS has been inspected 8 times by Ville de Montréal since May 26, 2016. The most recent inspection, on February 6, 2026, recorded 1 infraction.
None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.
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.
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 10 times across 7 separate inspections, most recently on February 6, 2026. For example:
The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
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 December 8, 2022. For example:
The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
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 June 27, 2017. For example:
The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
About this data
These results come from Ville de Montréal, 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.
8 inspections
- Inspection
1 infraction
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- Inspection
1 infraction
- The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
- Inspection
1 infraction
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- Inspection
1 infraction
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- Inspection
2 infractions
- The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- Inspection
3 infractions
- The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
- Inspection
2 infractions
- The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
- Inspection
1 infraction
- The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
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