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Northern Motor Inn Restaurant, Dining Room & Pub

3086 Highway 16, Thornhill, V8G 3N5 · Restaurant

Official record from Northern Health →

Inspection summary

Northern Motor Inn Restaurant, Dining Room & Pub has been inspected 8 times by Northern Health Authority since February 23, 2023. The most recent inspection, on August 18, 2026, recorded 7 infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 6 times across 3 separate inspections, most recently on August 18, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 18, 2026. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 3 separate inspections, most recently on August 18, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 18, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 2 times across 2 separate inspections, most recently on August 18, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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.

8 inspections

  1. Routine Inspection

    7 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Stock cooled in large deep pots at time of inspection, possibly making the centre of the pot in the danger zone for longer than two hours. (Public Health Significance) Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to exponential growth of pathogenic organisms which can lead to illness.
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pots.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. Facility was using an all purpose cleaner, and Lysol wipes that require a potable water rinse after use in the kitchen and for tables. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Environmental Health Officer explained how to prepare a 200 ppm bleach solution at time of inspection, and instructed the facility to stop using Lysol wipes.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors in the walk in cooler and dry storage area have a build up of dirt and debris, especially in the corners. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lights in the dishwashing area of the kitchen are not either shatterproof or have shatterproof covers. (Public Health Significance): Certain light bulbs have been known to shatter without warning and could end up going everywhere and inadvertently ending up in food for human consumption causing illness or injury.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.Replace the lights with shatterproof lights or add shatterproof covers.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Shelving unit in the dry storage area is made of unfinished wood. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Mr. Clean for non food contact surfaces was stored in an unlabelled bottle on the counter top with the sanitizer solution. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to all bottles used within the facility.
  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken and bacon stored uncover at room temperatue
      • Corrective Action: Store all foods out of the danger zone ( 4°C to 60°C)
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk inn freezer temperature recorded at -10°C
      • Corrective Action: Reduce and maintain temperature at or below - 18°C
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Counters,shelves, equipment,vent hood, deep fat friers,back splash,walls, hand sink, and dish washer area are not clean.
      • Corrective Action: A thorough cleaning of the above items are is required.
  3. Complaint Inspection

    0 infractions

  4. Complaint Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Complaint Inspection

    8 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Walk inn Cooler temperature 5 degrees C
      • Corrective Action: Set cooler temperature to operate a 4 degrees C or less
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Flour and sugar stored on the floor
      • Corrective Action: Do not store any food products on the floor
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Written food handling procedures not available
      • Corrective Action: Food safe procedures document is required for staff and inspection purposes.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Shelving and various counters found in unclean conditions
      • Corrective Action: A major clean up is required
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Equipment is not cleaned on a frequent enough schedule. The only schedule posted was dated 2021
      • Corrective Action: Proper cleaning of all equipment needs to be scheduled and checked off by management.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk inn cooler door sill is covered in filth. Bare plywood is the finish on the cooler door
      • Corrective Action: Cooler door and door sill must be smooth and washable
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No safe food handling procedures provided.
      • Corrective Action: Management and staff need to take and pass food safe course #1
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.

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