Mister Masala
24 Bridge St West, Bellevillle · Year-Round Food Premises
Inspection summary
Mister Masala has been inspected once by KFL&A Public Health, on June 17, 2026. The most recent inspection, on June 17, 2026, recorded 6 infractions.
In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.
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.
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 2 times on June 17, 2026. For example:
Single-service containers and articles stored in a manner that prevents contamination
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 June 17, 2026. For example:
Handwashing stations are conveniently accessible, maintained and adequately supplied
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 June 17, 2026. For example:
Equipment provided for mechanical or manual dishwashing is appropriate for the operation of the food premise
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 June 17, 2026. For example:
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
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 once on June 17, 2026. For example:
Food handlers refrain from conduct that could contaminate food or food areas
About this data
These results come from KFL&A 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.
1 inspection
- Routine
6 infractions
- Single-service containers and articles stored in a manner that prevents contamination
- Food premise maintained in manner to permit contamination of single-service containers. O. Reg. 493/17, clause 7 (1) (h)
- Handwashing stations are conveniently accessible, maintained and adequately supplied
- Handwashing stations not conveniently accessible by food handlers. O. Reg. 493/17, clause 7 (3) (c)
- Equipment provided for mechanical or manual dishwashing is appropriate for the operation of the food premise
- Operate food premise — fail to provide equipment for cleaning and sanitizing utensils as required. O. Reg. 493/17, s. 18
- Food is protected from contamination and adulteration
- Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
- Store potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
- Food handlers refrain from conduct that could contaminate food or food areas
- Fail to ensure food handler in food premise refrains from conduct that could result in contamination of food areas. O. Reg. 493/17, clause 33 (1) (h)
- Single-service containers and articles stored in a manner that prevents contamination