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L'EURO-MARCHE ST-MICHEL

10181 Boul. Saint-Michel, Montréal-Nord, Québec, Montréal-Nord · Boucherie-épicerie

Official record from Montréal →

Inspection summary

L'EURO-MARCHE ST-MICHEL has been inspected 12 times by Ville de Montréal since July 9, 2012. The most recent inspection, on July 26, 2024, recorded 1 infraction.

None of the 12 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Food source, labelling and allergens.

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.

  • 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 2 times across 2 separate inspections, most recently on September 13, 2021. For example: The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.

  • 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 February 10, 2016. For example: The place or vehicle shall be ventilated, ventilated and provided with hot and cold running drinking water; a liquid or powdered soap dispenser. The temperature of hot water shall be at least 60oC. The premises, area or vehicle used for the preparation of the products shall, in addition, have a sink, disposable individual towels and be equipped with a waste water collection or disposal system.

  • 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 July 26, 2024. For example: No person shall use a product, container, label, packaging, a related sign or document concerning the advertising, possession, handling or release into circulation of a product for sale, an inaccurate, false, misleading or likely indication to cause confusion to the purchaser as to the origin, nature, class, class, quality, condition, quantity, composition, preservation or safe use of the product. An incorrect, false or misleading indication, the absence of an indication or an incomprehensible or illegible indication on any of the above-mentioned elements shall be considered.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 6 separate inspections, most recently on March 28, 2024. For example: The following single-use items are not permitted in an establishment to be distributed on site, for transport or by delivery: tray #6, Plate #6, Container and lid #6, Cup or glass cover #6, Cup or glass cover, Stick, Straw, Ustensile #1, #2, ,3, #4, #5, #6, #7.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 5 times across 4 separate inspections, most recently on November 8, 2021. For example: (a) the nature, condition, composition, identity, provenance, origin, use, destination, quality, quantity, value, price or particularity of the product.

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.

12 inspections

  1. Inspection

    1 infraction

    • No person shall use a product, container, label, packaging, a related sign or document concerning the advertising, possession, handling or release into circulation of a product for sale, an inaccurate, false, misleading or likely indication to cause confusion to the purchaser as to the origin, nature, class, class, quality, condition, quantity, composition, preservation or safe use of the product. An incorrect, false or misleading indication, the absence of an indication or an incomprehensible or illegible indication on any of the above-mentioned elements shall be considered.
  2. Inspection

    1 infraction

    • The following single-use items are not permitted in an establishment to be distributed on site, for transport or by delivery: tray #6, Plate #6, Container and lid #6, Cup or glass cover #6, Cup or glass cover, Stick, Straw, Ustensile #1, #2, ,3, #4, #5, #6, #7.
  3. Inspection

    1 infraction

    • (a) the nature, condition, composition, identity, provenance, origin, use, destination, quality, quantity, value, price or particularity of the product.
  4. Inspection

    2 infractions

    • (a) the nature, condition, composition, identity, provenance, origin, use, destination, quality, quantity, value, price or particularity of the product.
    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  5. Inspection

    2 infractions

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
    • The operator shall prevent the development of the facilities, the execution of the preparation, packaging or processing of the products, their storage or the execution of any other operation or the use of the equipment from affecting the safety of the products or the sanitary conditions of the operation.
  6. Inspection

    1 infraction

    • The operator shall prevent the development of the facilities, the execution of the preparation, packaging or processing of the products, their storage or the execution of any other operation or the use of the equipment from affecting the safety of the products or the sanitary conditions of the operation.
  7. Inspection

    1 infraction

    • The operator shall prevent the development of the facilities, the execution of the preparation, packaging or processing of the products, their storage or the execution of any other operation or the use of the equipment from affecting the safety of the products or the sanitary conditions of the operation.
  8. Inspection

    1 infraction

    • Any product packed for sale must bear, in indelible, very legible and apparent characters, the container, packaging or envelope containing it the inscriptions necessary to reveal the nature, condition, composition, use, exact quantity, origin and any particularity of the product; the name and address of the manufacturer, preparer, conditioner, packager, supplier or distributor; the place of manufacture, preparation or packaging of the product. The list of components shall be given in order of decreasing importance. The weight indication must take into account the normal loss of the product after packaging and be expressed as net weight.
  9. Inspection

    1 infraction

    • Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
  10. Inspection

    1 infraction

    • The place or vehicle shall be ventilated, ventilated and provided with hot and cold running drinking water; a liquid or powdered soap dispenser. The temperature of hot water shall be at least 60oC. The premises, area or vehicle used for the preparation of the products shall, in addition, have a sink, disposable individual towels and be equipped with a waste water collection or disposal system.
  11. Inspection

    2 infractions

    • (a) the nature, condition, composition, identity, provenance, origin, use, destination, quality, quantity, value, price or particularity of the product.
    • No person may prepare, hold for sale or supply of services for remuneration, receive, purchase for resale, offer for sale or deposit, sell, give for promotional purposes, transport, cause to be transported or accept for transport, any product intended for human consumption that is unfit for such consumption, that is altered so as to render it unfit for such consumption, that is not safe for such consumption or that does not comply with the requirements of this Act and the Regulations.
  12. 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.
    • (a) the nature, condition, composition, identity, provenance, origin, use, destination, quality, quantity, value, price or particularity of the product.

Nearby inspected facilities

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