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Olde Village Freehouse

196 Main Street South, Newmarket, ON L3Y 3Z2 · Restaurant

Official record from York Region →

Inspection summary

Olde Village Freehouse has been inspected 10 times by York Region Public Health since November 27, 2024. The most recent inspection, on May 5, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on March 2, 2026. 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 2 times on May 1, 2026. For example: Adequate protection against the entrance of pests

  • 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 May 20, 2025. For example: Handwashing stations are adequately equipped and accessible

  • 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 March 2, 2026. For example: Mechanical dishwashing: wash, rinse, sanitize and water temperature

  • 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 8 times across 3 separate inspections, most recently on May 1, 2026. For example: Premises is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premises or adversely affect the wholesomeness of the food

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.

10 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    4 infractions

    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the entrance of pests
    • Premises is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premises or adversely affect the wholesomeness of the food
    • Operate food premises maintained in manner permitting health hazard
    • HPPA Closure Order served - Food premises maintained in manner permitting rodent/pest infestation
  3. Re-inspection

    0 infractions

  4. Compliance Inspection

    2 infractions

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
      • Fail to protect food from contamination or adulteration
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
  5. Compliance Inspection

    1 infraction

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to store/handle ice in a sanitary manner
  6. Re-inspection

    0 infractions

  7. Re-inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide adequate number of handwashing stations
      • Fail to provide handwashing station with adequate supplies
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
  8. Compliance Inspection

    7 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide adequate number of handwashing stations
      • 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
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
    • Premises is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premises or adversely affect the wholesomeness of the food
    • Operate food premises maintained in manner permitting adverse condition affecting food
  9. Compliance Inspection

    0 infractions

  10. Compliance Inspection

    1 infraction

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination

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