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Ocean Palate

5448 Victoria Ave, Niagara Falls ON L2G 3L2 · Restaurant

Official record from Niagara Region →

Inspection summary

Ocean Palate has been inspected 9 times by Niagara Region Public Health since December 18, 2024. The most recent inspection, on August 19, 2026, recorded 9 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Chemicals and toxic substances.

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.

  • 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 7 times across 5 separate inspections, most recently on August 19, 2026. For example: Food is protected from potential 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 4 times across 3 separate inspections, most recently on October 2, 2025. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

  • 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 2 times across 2 separate inspections, most recently on April 9, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • 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 August 19, 2026. For example: Handwashing stations are maintained and kept adequately supplied.

  • 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 once on August 19, 2026. For example: Premises is protected from harbouring and/or breeding of pests.

About this data

These results come from Niagara 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.

9 inspections

  1. Routine Inspection

    9 infractions

    • Handwashing stations are maintained and kept adequately supplied.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Premises is protected from harbouring and/or breeding of pests.
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
    • Records are retained on premise.
    • Food contact equipment, utensils and service articles are maintained in a clean and sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination
  2. Routine Inspection

    2 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  3. Re-inspection

    1 infraction

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  4. Routine Inspection

    6 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Utensils are maintained in a clean and sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food premise is kept clean and maintained in a sanitary condition.
  5. Re-inspection

    2 infractions

    • Records are retained on premise.
    • Floors, walls and ceiling are well maintained and in good repair.
  6. On Demand

    10 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Records are retained on premise.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Garbage and waste collection and removal is satisfactory.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  7. Routine Inspection

    2 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Utensils are maintained in a clean and sanitary condition.
  8. Routine Inspection

    3 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Utensils are maintained in a clean and sanitary condition.
  9. Routine Inspection

    5 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food handlers refrain from any conduct that could result in the contamination of food or food areas.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

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