SOUK MICHELET

Inspection summary

SOUK MICHELET has been inspected 8 times by Ville de Montréal since July 18, 2023. The most recent inspection, on August 26, 2025, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

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 5 times across 5 separate inspections, most recently on July 21, 2025. For example: The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.

• 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 2 times across 2 separate inspections, most recently on January 30, 2025. For example: The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.

• 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 August 21, 2025. For example: The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.

• 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 August 26, 2025. For example: The following single-use items are not permitted in an establishment to be distributed on site, for transport or by delivery: tray #6, Plate #6, Container and lid #6, Cup or glass cover #6, Cup or glass cover, Stick, Straw, Ustensile #1, #2, ,3, #4, #5, #6, #7.

• 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 July 15, 2024. For example: The owner or operator of a restaurant or food preparation business must ensure that all water from the restaurant or business likely to come into contact with fat is treated with a well maintained, installed and used fat trap before it is discharged into a sanitation facility.

About this data

These results come from Ville de Montréal, 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.

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