Mike's Meat Market

Inspection summary

Mike's Meat Market has been inspected 12 times by Middlesex-London Health Unit since December 9, 2022. The most recent inspection, on October 13, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

• 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 August 20, 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 2 times across 2 separate inspections, most recently on April 8, 2025. For example: Refrigeration and hot-holding equipment for potentially hazardous food is maintained

• 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 once on August 20, 2026. For example: Food is protected from contamination and adulteration

• 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 once on August 20, 2026. For example: Multi-service articles, utensils, equipment and facilities are cleaned and sanitized

• 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 4 times across 3 separate inspections, most recently on April 8, 2025. For example: Food handler or supervisor present during operation has completed food handler training

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.

• View the official Middlesex-London Health Unit disclosure site
• See all inspected facilities in Middlesex-London
• How to read an inspection report