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Mad About Desserts & Shakes

30 University Ave E Windsor ON N9A 2Y4 · Food Take Out

Official record from Windsor-Essex →

Inspection summary

Mad About Desserts & Shakes has been inspected 9 times by Windsor-Essex County Health Unit (WECHU) since November 26, 2024. The most recent inspection, on September 29, 2026, recorded 7 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 16 times across 6 separate inspections, most recently on September 29, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • 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 4 times across 4 separate inspections, most recently on September 29, 2026. For example: Separate handwash stations are provided with the required supplies

  • 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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: Single-service containers and articles are kept in a sanitary manner

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on September 29, 2026. For example: Toxic and poisonous substances are properly labeled, stored, and used

  • 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 6 separate inspections, most recently on September 29, 2026. For example: Premises is free from every condition that may adversely affect the sanitary operation of the premises

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

9 inspections

  1. Required

    7 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Single-service containers and articles are kept in a sanitary manner
      • (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
      • (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
    • Toxic and poisonous substances are properly labeled, stored, and used
      • (a) Toxic and poisonous substances are NOT properly stored [C]
  2. Required Re-Inspection

    6 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Manual dishwashing equipment and procedures are satisfactory
      • (b) Corrosion-resistant drainage racks are NOT provided [N]
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
      • (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
    • Toxic and poisonous substances are properly labeled, stored, and used
      • (a) Toxic and poisonous substances are NOT properly stored [C]
  3. Required

    7 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
      • (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
    • Toxic and poisonous substances are properly labeled, stored, and used
      • (a) Toxic and poisonous substances are NOT properly stored [C]
  4. Required

    0 infractions

  5. Complaint

    7 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
      • (d) Article or equipment is NOT suitable for their intended purpose [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
      • (g) Food handler is NOT refraining from any other conduct that could result in the contamination of food or food areas [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  6. Required

    4 infractions

    • General housekeeping is satisfactory
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  7. Required

    0 infractions

  8. Required Re-Inspection

    0 infractions

  9. Required

    6 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (b) Cloths and towels are NOT kept clean [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]

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