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St. Louis Bar and Grill

B7 - 444 Hollandview Trail, Aurora, ON L4G 7Z9 · Restaurant

Official record from York Region →

Inspection summary

St. Louis Bar and Grill has been inspected 10 times by York Region Public Health since November 18, 2024. The most recent inspection, on June 23, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 4 separate inspections, most recently on June 23, 2026. For example: Mechanical dishwashing: wash, rinse, sanitize and water temperature

  • 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 7 times across 6 separate inspections, most recently on May 26, 2026. For example: Adjust or repair malfunctioning cooler

  • 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 4 times across 4 separate inspections, most recently on May 26, 2026. For example: Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning

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

    1 infraction

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
  2. 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
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  3. Re-inspection

    0 infractions

  4. Re-inspection

    3 infractions

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  5. Compliance Inspection

    3 infractions

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  6. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
  7. Compliance Inspection

    2 infractions

    • Sanitary maintenance and provision of required supplies in staff/public washroom facilities
    • Premises is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premises or adversely affect the wholesomeness of the food
  8. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
  9. Re-inspection

    0 infractions

  10. Compliance Inspection

    1 infraction

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure facility surface cleaned as necessary

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