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Ranch Fresh

Building C - 695 Stonehaven Avenue, Newmarket, ON L3X 0G2 · Supermarket, Supermarket - Butcher Shop, Supermarket - Fish Shop, Supermarket - Food Take Out

Official record from York Region →

Inspection summary

Ranch Fresh has been inspected 10 times by York Region Public Health since December 12, 2024. The most recent inspection, on August 31, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 6 times across 4 separate inspections, most recently on August 27, 2026. For example: Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower

  • 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 4 times across 4 separate inspections, most recently on April 27, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 once on April 27, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 5 times across 5 separate inspections, most recently on April 27, 2026. For example: General housekeeping satisfactory

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

    2 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment
  3. Re-inspection

    0 infractions

  4. Compliance Inspection

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to ensure food handler in food premises washes hands as necessary to prevent contamination of food and/or food areas
    • Handwashing stations are adequately equipped and accessible
    • 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
    • General housekeeping satisfactory
      • Fail to maintain the premises in a clean and sanitary condition
  5. Compliance Inspection

    2 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
  6. Re-inspection

    2 infractions

    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
  7. Compliance Inspection

    6 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Food handler demonstrates proper food hygiene practices to prevent contamination
    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
      • Fail to ensure walls are kept clean/in good repair
      • Fail to maintain the premises in a clean and sanitary condition
  8. Re-inspection

    0 infractions

  9. Compliance Inspection

    4 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use multi-service articles/equipment/utensils 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
  10. Compliance Inspection

    2 infractions

    • Handwashing stations are adequately equipped and accessible
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair

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