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Symposium Cafe Restaurant & Lounge

B1A - 444 Hollandview Trail, Aurora, ON L4G 7Z9 · Restaurant

Official record from York Region →

Inspection summary

Symposium Cafe Restaurant & Lounge has been inspected 16 times by York Region Public Health since January 22, 2025. The most recent inspection, on August 27, 2026, found no infractions.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 14 inspections with 28 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 6 times across 4 separate inspections, most recently on July 27, 2026. For example: Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower

  • 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 February 11, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 12 times across 9 separate inspections, most recently on July 27, 2026. For example: Constant supply of potable hot and cold running water under pressure

  • 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 8 times across 8 separate inspections, most recently on July 27, 2026. For example: Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on August 26, 2026. For example: At least 1 certified food handler or supervisor on site during all hours of operation

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.

16 inspections

  1. Complaint Re-inspection

    0 infractions

  2. Complaint Re-inspection

    1 infraction

    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure completion of food handling training by food handler or supervisor
  3. Complaint Re-inspection

    1 infraction

    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure completion of food handling training by food handler or supervisor
  4. Re-inspection

    1 infraction

    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  5. Compliance Inspection

    7 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
    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold running water in dishwashing area
    • 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
    • Adjust or repair malfunctioning cooler
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  6. Re-inspection

    0 infractions

  7. Re-inspection

    2 infractions

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

    2 infractions

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

    2 infractions

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

    2 infractions

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

    2 infractions

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

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  13. Compliance Inspection

    6 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
    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Sanitary maintenance and provision of required supplies in staff/public washroom facilities
      • Fail to keep washroom equipped with adequate supplies (toilet paper, garbage can, soap, hand dryer or single-use towels)
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
  14. Compliance Inspection

    0 infractions

  15. 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
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
  16. Compliance Inspection

    1 infraction

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

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