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Swiss Chalet

18187 Yonge Street, East Gwillimbury, ON L9N 0H9 · Restaurant

Official record from York Region →

Inspection summary

Swiss Chalet has been inspected 13 times by York Region Public Health since December 5, 2024. The most recent inspection, on September 28, 2026, recorded 2 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 14 infractions 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 8 times across 6 separate inspections, most recently on September 28, 2026. For example: Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower

  • 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 4 times across 4 separate inspections, most recently on May 22, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • 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 5 times across 5 separate inspections, most recently on September 28, 2026. For example: Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning

  • 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 March 9, 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.

13 inspections

  1. 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
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
  2. Compliance Inspection

    4 infractions

    • 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
    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to cool potentially hazardous food properly
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
  3. Complaint Inspection

    3 infractions

    • 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
    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to cool potentially hazardous food properly
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
  4. Re-inspection

    0 infractions

  5. Complaint Re-inspection

    0 infractions

  6. Compliance Inspection

    2 infractions

    • 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 ensure ceilings are kept clean/in good repair
  7. Complaint Inspection

    2 infractions

    • 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 ensure ceilings are kept clean/in good repair
  8. Compliance Inspection

    1 infraction

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface sanitized as necessary
  9. Re-inspection

    0 infractions

  10. Compliance Inspection

    3 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
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  11. Re-inspection

    0 infractions

  12. Compliance Inspection

    3 infractions

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
    • Sanitary maintenance and provision of required supplies in staff/public washroom facilities
      • Fail to keep washroom facility sanitary
  13. Compliance Inspection

    1 infraction

    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment

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