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Masala Papad

715 & 717 Richmond St, London ON N6H 3H1 · Restaurant

Official record from Middlesex-London →

Inspection summary

Masala Papad has been inspected 15 times by Middlesex-London Health Unit since November 10, 2022. The most recent inspection, on September 1, 2026, found no infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 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 7 times across 5 separate inspections, most recently on August 28, 2026. For example: Utensils are sanitized manually 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 August 28, 2026. For example: Handwashing stations are maintained and adequately supplied

  • 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 August 28, 2026. For example: Food is protected from contamination and adulteration

  • 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 August 28, 2026. For example: Pest control is maintained

  • 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 once on November 10, 2022. For example: Potentially hazardous food is maintained at 60°C (140°F) or higher

About this data

These results come from Middlesex-London Health Unit, 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.

15 inspections

  1. Follow-up

    0 infractions

  2. Required

    9 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to maintain handwashing stations
      • Fail to use handwashing station only for handwashing of employees
    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize multi-service articles after each use
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
      • Fail to equip sanitary facility with single-service towels or hot air dryer
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
  3. Required

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  4. Required

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  5. Follow-up

    0 infractions

  6. Required

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to maintain handwashing stations
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  7. Required

    5 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  8. Required

    2 infractions

    • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
      • Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
      • Fail to ensure that racks, shelves or pallets used for food storage are of readily cleanable design
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  9. Required

    1 infraction

    • Single-service containers and articles kept free from contamination
      • Fail to keep single-service containers and articles in a manner and place to prevent contamination
  10. Required

    3 infractions

    • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
      • Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls as readily cleanable
  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    2 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  14. Follow-up

    0 infractions

  15. Required

    3 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain ceilings clean and in good repair

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