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Les Chateaux Restaurant

7 - 8360 Kennedy Road, Markham, ON L3R 9W4 · Restaurant

Official record from York Region →

Inspection summary

Les Chateaux Restaurant has been inspected 12 times by York Region Public Health since October 28, 2024. The most recent inspection, on September 28, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 4 times across 4 separate inspections, most recently on May 22, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 on June 24, 2025. For example: Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers

  • 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 24, 2025. For example: Adequate protection against the entrance of pests

  • 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 8 times across 5 separate inspections, most recently on May 26, 2026. For example: Frequency of garbage and liquid waste removal is adequate to maintain the premises in a sanitary condition

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.

12 inspections

  1. Compliance Inspection

    0 infractions

  2. Compliance Inspection

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned 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
  3. Re-inspection

    3 infractions

    • Handwashing stations are adequately equipped and accessible
    • Frequency of garbage and liquid waste removal is adequate to maintain the premises in a sanitary condition
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
  4. Compliance Inspection

    5 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • Handling/Storage of food
      • Fail to properly store all food in a manner that prevents contamination or adulteration, including separating raw from ready-to-eat foods
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure facility surface cleaned/sanitized as necessary
      • Fail to ensure equipment surface cleaned/sanitized as necessary
      • Fail to clean/sanitize utensils as often as necessary
    • Frequency of garbage and liquid waste removal is adequate to maintain the premises in a sanitary condition
      • Fail to remove garbage/liquid waste when necessary to maintain sanitary condition
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
      • Fail to maintain the premises in a clean and sanitary condition
  5. Compliance Inspection

    0 infractions

  6. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  7. Re-inspection

    1 infraction

    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure completion of food handling training by food handler or supervisor
  8. Compliance Inspection

    6 infractions

    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain hot water sanitizer at 82°C or greater and/or for at least 10 seconds
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the harbouring of pests
    • Frequency of garbage and liquid waste removal is adequate to maintain the premises in a sanitary condition
      • Fail to remove garbage/liquid waste when necessary to maintain sanitary condition
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure completion of food handling training by food handler or supervisor
  9. Re-inspection

    0 infractions

  10. Complaint Inspection

    2 infractions

    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use utensils/equipment free from open seams/crevices/cracks in contact with food
  11. Compliance Inspection

    4 infractions

    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use utensils/equipment free from open seams/crevices/cracks in contact with food
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
      • Fail to ensure equipment surface cleaned as necessary
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure completion of food handling training by food handler or supervisor
  12. Compliance Inspection

    2 infractions

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use non-toxic utensils in contact with food
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair

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