Skip to content
Loading map…

Metro

619 Victoria St W, Whitby ON L1N 0E4 · Food Safety Inspections

Official record from Durham Region →

Inspection summary

Metro has been inspected 7 times by Durham Region Health Department since January 29, 2025. The most recent inspection, on August 26, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances 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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating

  • 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 once on September 11, 2025. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

  • 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 January 29, 2025. For example: Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels

  • 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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning

  • 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 once on February 9, 2026. For example: Floors clean and in good repair

About this data

These results come from Durham Region Health Department, 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.

7 inspections

  1. Complaint

    3 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Operator to wash hands before putting on disposable gloves
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to adjust or repair the malfunctioning hot holding unit immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 60° C or higher.
  2. Routine

    0 infractions

  3. Routine

    1 infraction

    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
  4. Re-Inspection

    0 infractions

  5. Routine

    3 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to adjust or repair the malfunctioning hot holding unit immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 60° C or higher.
  6. Routine

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to adjust or repair the malfunctioning hot holding unit immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 60° C or higher.
  7. Routine

    1 infraction

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied

Nearby inspected facilities

Own this business? Add a badge to your website