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Octagon Restaurant

7529 Yonge Street, Markham, Thornhill, ON, L3T 2B4 · Restaurant

Official record from York Region →

Inspection summary

Octagon Restaurant has been inspected 9 times by York Region Public Health since November 22, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 7 times across 3 separate inspections, most recently on October 7, 2026. For example: Mechanical dishwashing: wash, rinse, sanitize and water temperature

  • 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 2 times across 2 separate inspections, most recently on June 17, 2025. For example: Handwashing stations are adequately equipped and accessible

  • 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 across 2 separate inspections, most recently on June 17, 2025. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 June 17, 2025. For example: Adequate protection against the entrance of pests

  • 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 4 times across 4 separate inspections, most recently on October 7, 2026. For example: General housekeeping satisfactory

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.

9 inspections

  1. Compliance Inspection

    2 infractions

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure walls are kept clean/in good repair
  2. Compliance Inspection

    0 infractions

  3. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
  4. Compliance Inspection

    1 infraction

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure facility surface cleaned as necessary
      • Fail to ensure equipment surface cleaned as necessary
  5. Complaint Re-inspection

    0 infractions

  6. Complaint Inspection

    7 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  7. Compliance Inspection

    9 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution at 24°C or greater and/or for at least 45 seconds
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
      • Fail to ensure facility surface cleaned as necessary
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
    • Business operations
      • Fail to maintain records of food purchased for one year
  8. Compliance Inspection

    0 infractions

  9. Compliance Inspection

    1 infraction

    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair

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