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M Cha Bar

72 - 3175 Rutherford Road, Vaughan, Concord, ON L4K 5Y6 · Food Take Out

Official record from York Region →

Inspection summary

M Cha Bar has been inspected 10 times by York Region Public Health since January 14, 2025. The most recent inspection, on May 22, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 5 times across 5 separate inspections, most recently on November 3, 2025. For example: Handwashing stations are adequately equipped and accessible

  • 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 4 times across 4 separate inspections, most recently on November 3, 2025. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 4 times across 4 separate inspections, most recently on November 3, 2025. For example: Manual dishwashing: wash, rinse, sanitize and water temperature

  • 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 3 times across 3 separate inspections, most recently on May 20, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on November 3, 2025. For example: At least 1 certified food handler or supervisor on site during all hours of operation

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.

10 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    2 infractions

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to clean/sanitize utensils as often as necessary
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
  3. Complaint Inspection

    2 infractions

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to clean/sanitize utensils as often as necessary
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
  4. Complaint Re-inspection

    0 infractions

  5. Complaint Inspection

    5 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing stations that are conveniently accessible by food handlers
      • Fail to use handwashing station for reasons other than its intended use
      • Fail to provide handwashing station with adequate supplies
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to store/handle ice in a sanitary manner
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
      • Fail to clean/sanitize utensils as often as necessary
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • 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
  6. Compliance Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing stations that are conveniently accessible by food handlers
      • Fail to provide handwashing station with adequate supplies
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • 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
  7. Complaint Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing stations that are conveniently accessible by food handlers
      • Fail to provide handwashing station with adequate supplies
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • 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
  8. Compliance Inspection

    6 infractions

    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to ensure food handler in food premises washes hands as necessary to prevent contamination of food and/or food areas
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
      • Fail to maintain handwashing station
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to store/handle ice in a sanitary manner
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • Sanitary maintenance and provision of required supplies in staff/public washroom facilities
      • Fail to keep washroom facility sanitary
    • 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
  9. Re-inspection

    0 infractions

  10. Compliance Inspection

    3 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair

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