Montessori North School
4561 Highway 7, Markham, ON L3R 1M4, L3R 1M4 · Child Care Catered
Inspection summary
Montessori North School has been inspected 4 times by York Region Public Health since April 1, 2025. The most recent inspection, on September 23, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The last 3 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 findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded once on April 1, 2025. For example:
Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
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.
4 inspections
- Compliance Inspection
0 infractions
- Compliance Inspection
0 infractions
- Compliance Inspection
0 infractions
- Compliance Inspection
1 infraction
- 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
- Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
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