Pedros Mart
56967 Eden Line, Eden ON N0J 1H0 · Restaurant
Inspection summary
Pedros Mart has been inspected 4 times by Southwestern Public Health since October 9, 2024. The most recent inspection, on June 24, 2026, recorded 4 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.
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.
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 2 times across 2 separate inspections, most recently on June 24, 2026. For example:
Sanitizing food contact surfaces and equipment
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 24, 2026. For example:
Food protected from contamination and adulteration
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on December 8, 2025. For example:
Food from approved sources
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 3 times across 3 separate inspections, most recently on June 24, 2026. For example:
Food premises maintenance
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on October 9, 2024. For example:
Food handler training
About this data
These results come from Southwestern 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.
4 inspections
- Required
4 infractions
- Food premises maintenance
- ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Storage of food
- ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
- Food premises maintenance
- Required
6 infractions
- Food premises maintenance
- ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Storage of food
- ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
- Food from approved sources
- ensure that all food is from an approved source
- Identification of manufactured meat products
- ensure every manufactured meat product is identified as to the meat processing plant by origin by a tag, stamp, or label affixed to the product
- Food premises maintenance
- Required
1 infraction
- Food premises maintenance
- ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
- Food premises maintenance
- Required
1 infraction
- Food handler training
- ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- Food handler training