St. Louis Bar and Grill
B7A - 17480 Yonge Street, Newmarket, ON, L3Y 8A9 · Restaurant
Inspection summary
St. Louis Bar and Grill has been inspected 4 times by York Region Public Health since January 28, 2025. The most recent inspection, on May 13, 2026, recorded 1 infraction.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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 2 times across 2 separate inspections, most recently on May 13, 2026. For example:
Mechanical dishwashing: wash, rinse, sanitize and water temperature
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 January 28, 2025. For example:
Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
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.
4 inspections
- Compliance Inspection
1 infraction
- Mechanical dishwashing: wash, rinse, sanitize and water temperature
- Fail to sanitize utensils using a chemical solution at the minimum concentration
- Mechanical dishwashing: wash, rinse, sanitize and water temperature
- Compliance Inspection
0 infractions
- Compliance Inspection
0 infractions
- Complaint 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
- Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
- Fail to use utensils to avoid hand contact with food
- Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
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