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Payless Afro International Food Market

577 Hamilton Rd, London ON N5Z 1S5 · Supermarket / Grocery Store

Official record from Middlesex-London →

Inspection summary

Payless Afro International Food Market has been inspected 11 times by Middlesex-London Health Unit since December 9, 2022. The most recent inspection, on June 2, 2026, recorded 3 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 3 times across 3 separate inspections, most recently on June 2, 2026. For example: Food is protected from contamination and adulteration

  • 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 2, 2026. For example: Handwashing stations are maintained and adequately supplied

  • 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 November 7, 2025. For example: Refrigeration and hot-holding equipment for potentially hazardous food is maintained

  • 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 April 10, 2025. For example: Toxic or poisonous substances are stored and handled properly

  • 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 10, 2025. For example: Multi-service articles, utensils, equipment and facilities are cleaned and sanitized

About this data

These results come from Middlesex-London Health Unit, 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.

11 inspections

  1. Required

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  2. Required

    1 infraction

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
  3. Required

    2 infractions

    • Toxic or poisonous substances are stored and handled properly
      • Fail to keep toxic / poisonous substances in a container bearing an identifying label
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  4. Required

    1 infraction

    • Constant supply of potable hot and cold running water under pressure provided
      • Fail to provide hot and cold running water under pressure in food preparation area
  5. Required

    0 infractions

  6. Required

    1 infraction

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
  7. Required

    0 infractions

  8. Required

    1 infraction

    • Constant supply of potable hot and cold running water under pressure provided
      • Fail to provide hot and cold running water under pressure in food preparation area
  9. Required

    1 infraction

    • Food is protected from contamination and adulteration
  10. Required

    3 infractions

    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler washes hands as necessary
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  11. Required

    1 infraction

    • Food premises obtained food from an inspected source
      • Fail to obtain food from inspected source where inspection is required

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