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Mediterranean & Persian Kabab House

3 - 141 King Road, Richmond Hill, ON L4E 3L7 · Restaurant

Official record from York Region →

Inspection summary

Mediterranean & Persian Kabab House has been inspected 8 times by York Region Public Health since November 19, 2024. The most recent inspection, on July 9, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

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.

  • 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 8 times across 4 separate inspections, most recently on January 9, 2026. For example: Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower

  • 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 3 times across 3 separate inspections, most recently on January 9, 2026. For example: Adequate protection against the entrance of pests

  • 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 once on September 22, 2025. For example: Handwashing stations are adequately equipped and accessible

  • 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 8 times across 5 separate inspections, most recently on January 9, 2026. For example: Food handler demonstrates proper food hygiene practices to prevent contamination

  • 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 2 times across 2 separate inspections, most recently on September 22, 2025. For example: Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning

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.

8 inspections

  1. Compliance Inspection

    0 infractions

  2. Re-inspection

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using agent for which test reagent is readily available
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
      • Fail to retain records of pest control measures taken for one year
    • 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
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  3. Compliance Inspection

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using agent for which test reagent is readily available
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
    • 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
  4. Compliance Inspection

    0 infractions

  5. Compliance Inspection

    6 infractions

    • Cold-holding: Equipment used for refrigeration contains accurate indicating thermometers
      • Fail to provide thermometer in refrigeration equipment
    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment
    • 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
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
    • Adequate protection against the entrance of pests
      • Fail to maintain records of pest control measures taken
    • 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

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
  7. Compliance Inspection

    1 infraction

    • 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

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • 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
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
    • 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

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