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Pleasant Valley Restaurant

3030 Highway 16, Houston, V0J 1Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Pleasant Valley Restaurant has been inspected 3 times by Northern Health Authority since May 18, 2022. The most recent inspection, on July 8, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. 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 Pests.

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 2 separate inspections, most recently on July 8, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 3 times across 3 separate inspections, most recently on July 8, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 24, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures are slightly elevated (greater than 4°C). Middle refrigeration unit in the back of the kitchen had temperatures of 8°C at time of inspection (Public Health Significance): Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: 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. Operator moved all potentially hazardous foods to a working refrigerator at time of inspection.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C. Gravy being stored in a hot holding unit at 56°C at time of inspection. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Operator to reheat the gravy to a minimum of 74°C before ensuring the hot hold can maintain a temperature of 60°C.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Lid for the gravy was left ajar with the ladle sticking out. This may also be contributing to the heat loss allowing the temperature to be below the required 60°C. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Remove the ladle from the gravy and add a properly fitting lid to ensure no heat escapes.
  2. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed mashed potatoes on the kitchen counter at 9°C. (Public Health significance) - Potentially hazardous foods such as mashed potatoes if stored in the temperature danger zone for more than 2 hours can cause growth of diseases carrying pathogens, such food if consumed can cause food-borne illness.
      • Corrective Action: Ensure that all potentially hazardous food products are stored below 4 deg C or above 60 deg C at all times. Operator voluntarily discarded mashed potatoes.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Several boxes of food products were stored on the floor in the kitchen walk-in cooler.(Public Health Significance) -Food products if stored on the floor can be easily accessed by pests such as rodents and insects. These pests may carry disease causing organisms and can contaminate the food thereby causing food -borne illness.
      • Corrective Action: -Ensure that all food products are kept 15 cms (6 inches) off the floor and 5 cms (2 cms) off the walls.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Side panel of the kitchen backdoor had several gaps/openings. (Public Health Significance)- Gaps/openings on the kitchen backdoor can facilitate the entry of pests that may carry disease causing organisms. These pests can contaminate the food which upon consumption can cause food-borne illness.
      • Corrective Action: -Ensure that the side panel of the kitchen backdoor is sealed with a weather-strip.
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Ready to eat salad was observed on the floor in the walk in cooler uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover and refrain from storing food directly on the floor to protect foods from airborne contaminants, drips from raw foods, and contact with objects and staff, as well as contamination of food contact surfaces.

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