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Palisades Cafe

3384 9th Street, Houston, V0J 1Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Palisades Cafe has been inspected 5 times by Northern Health Authority since February 23, 2022. The most recent inspection, on March 16, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on March 16, 2026. For example: 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 March 16, 2026. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 March 16, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 27, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on April 24, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

5 inspections

  1. Routine Inspection

    3 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Adulterated foods on premises. (Public Health significance) - On the time of inspection EHO'S found a metal container with cheesese was placed inside anaother container holding food,creating a potential risk of Chemical conatmination. All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. Unacceptable food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
      • Corrective Action: Remove all foods that are spoiled, adulterated or otherwise unfit for human consumption from the premises.
    • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Observed that ther is no thermometer in the chest freezer,smoothie fridge and stand up fridge/freezer.
      • Corrective Action: Operator to purchase and install accurate indicating thermometers in the large chest freezer, smoothie fridge and stand up fridge / freezer to ensure the minimum cold-holding temperatures of potentially hazardous foods are maintained.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Observed that the dedicated hand wash sink is free of dishes, debris and is accessible at all times the food premises is in operation to permit adequate hand hygiene and hand washing activities..
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Routine Inspection

    2 infractions

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Observed an unlabelled spray bottle and sanitizing bucket containing a diluted bleach solution at time of inspection. Operator used a sharpie marker to indicate the chemical (Bleach) diluted with water at time of inspection.
      • Corrective Action: Operator to ensure all chemicals and diluted chemical solutions in wash buckets, spray bottles and within the food premise are accurately labelled with the chemical name and concentration on the container.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No accurate indicating thermometers observed within the large chest freezer, small dairy refrigerator and smoothie mini refrigerator at time of inspection. Accurate indicating thermometers ensure proper cold-holding storage temperatures of 4 C in refrigerators and -18 C in freezers, respectively, to reduce the growth of bacteria which can contaminate food products and result in potential foodborne illness.
      • Corrective Action: Operator to purchase, install accurate indicating thermometers that are in good working order to ensure potentially hazardous foods are stored at the proper cold-holding temperatures of 4 C and -18 C respectively.
  3. Routine Inspection

    2 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Observed a carton of creamer past the best before date in the walk-in cooler and walk-in freezer. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
      • Corrective Action: Staff immediately discarded the food products past the best before date. Operator to follow First in First out method while storing food items and discard the food products past the best before date.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution in the sanitizer bucked measured at 50 ppm chlorine concentration. Public health significance - A minimum of 100 ppm chlorine sanitizer concentration is required to effectively sanitize food contact surfaces.
      • Corrective Action: Operator immediately prepared fresh sanitizer solution which was measured at an adequate concentration.
  4. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Ambient temperature of two-compartment fridge observed at 8°C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Fridge temperature adjusted during inspection. Observed ambient temperature steadily decreasing from 8°C to 6°C at time of inspection. Continue monitoring the temperature of the fridge and adjust as needed. If proper temperature of 4°C cannot be maintained, move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
  5. Initial Inspection

    0 infractions

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