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Sonia's Restaurant & Banquet Hall

130 Erie St N Leamington ON N8H 3A2 · Restaurant (Full Service)

Official record from Windsor-Essex →

Inspection summary

Sonia's Restaurant & Banquet Hall has been inspected 12 times by Windsor-Essex County Health Unit (WECHU) since July 31, 2025. The most recent inspection, on October 1, 2026, recorded 1 infraction.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 12 times across 10 separate inspections, most recently on May 27, 2026. For example: Mechanical dishwashing equipment is properly constructed, designed, and maintained

  • 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 November 21, 2025. For example: Separate handwash stations are provided with the required supplies

  • 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 4 times across 4 separate inspections, most recently on October 1, 2026. For example: Premises is free from every condition that may adversely affect the sanitary operation of the premises

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 21, 2025. For example: All equipment, utensils, and multi-service articles are adequately constructed and maintained

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 18, 2025. For example: Sanitary facilities provided and maintained as required

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

12 inspections

  1. Required

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  2. Required Re-Inspection

    0 infractions

  3. Required Re-Inspection

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  4. Required Re-Inspection

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (a) Wash water is NOT sufficiently clean at all times or maintained between 60°Celsius (140°Fahrenheit) and 71°Celsius (160°Fahrenheit) [S]
  5. Required

    2 infractions

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  6. Required

    2 infractions

    • General housekeeping is satisfactory
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  7. Required Re-Inspection

    3 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  8. Required

    3 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  9. Required

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  10. Required

    4 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  11. Required Re-Inspection

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  12. Required

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]

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