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Mr. Memo Bakery

2 Champagne Dr · Food Premises

Official record from Toronto →

Inspection summary

Mr. Memo Bakery has been inspected 4 times by Toronto Public Health since July 21, 2026. The most recent inspection, on September 23, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 2 separate inspections, most recently on September 16, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • 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 3 times across 2 separate inspections, most recently on September 16, 2026. For example: FOOD PROTECTED FROM CONTAMINATION

  • 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 July 21, 2026. For example: FOOD TEMPERATURE CONTROL / FOOD PROCESSING

  • 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 4 times across 2 separate inspections, most recently on September 16, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 21, 2026. For example: STORAGE / REMOVAL OF WASTE

About this data

These results come from Toronto 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

  1. Inspection

    0 infractions

  2. Inspection

    6 infractions

    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Handwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Use handwashing station other than for handwashing of employees - Sec. 7(4)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
  3. Inspection

    0 infractions

  4. Inspection

    8 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Use ice not made from potable water - Sec. 26(5)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Fail to provide adequate number of handwashing stations - Sec. 7(3)(c)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Use handwashing station other than for handwashing of employees - Sec. 7(4)
    • 07. STORAGE / REMOVAL OF WASTE
      • FAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Fail to protect against entry of pests - Sec. 13(1)
    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)

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