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The Morrissey House

361 Dundas St, London ON N6B 1V5 · Restaurant

Official record from Middlesex-London →

Inspection summary

The Morrissey House has been inspected 17 times by Middlesex-London Health Unit since March 20, 2023. The most recent inspection, on September 11, 2026, recorded 1 infraction.

None of the 17 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 12 times across 9 separate inspections, most recently on December 2, 2025. For example: Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required

  • 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 6 times across 6 separate inspections, most recently on September 11, 2026. For example: Food is protected from contamination and adulteration

  • 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 3 times across 3 separate inspections, most recently on December 2, 2025. For example: Handwashing stations are maintained and adequately supplied

  • 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 2 times across 2 separate inspections, most recently on September 13, 2024. For example: Pest control is maintained

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 22, 2026. For example: Toxic or poisonous substances are stored and handled properly

About this data

These results come from Middlesex-London Health Unit, 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.

17 inspections

  1. Follow-up

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  2. Required

    2 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
  3. Required

    2 infractions

    • Toxic or poisonous substances are stored and handled properly
      • Fail to keep toxic / poisonous substances in a container bearing an identifying label
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
  4. Follow-up

    1 infraction

    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
  5. Required

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
  6. Required

    1 infraction

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
  7. Required

    4 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
      • Fail to use handwashing station only for handwashing of employees
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
  8. Required

    5 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Utensils are sanitized manually as required
      • Fail to use sanitizing agent for which a test reagent is readily available
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
      • Fail to ensure that sanitizing rinse reaches 82°C (180°F) or greater for at least 10 seconds
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  9. Follow-up

    3 infractions

    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls as readily cleanable
      • Fail to maintain walls clean and in good repair
  10. Follow-up

    2 infractions

    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  11. Follow-up

    2 infractions

    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls as readily cleanable
      • Fail to maintain walls clean and in good repair
  12. Required

    3 infractions

    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls as readily cleanable
      • Fail to maintain walls clean and in good repair
  13. Follow-up

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
      • Fail to ensure that sanitizing rinse reaches 82°C (180°F) or greater for at least 10 seconds
      • Fail to ensure that iodine concentration reaches a minimum of 25 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
  14. Required

    5 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Food is protected from contamination and adulteration
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that iodine concentration reaches a minimum of 25 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
  15. Required

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  16. Required

    2 infractions

    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that iodine concentration reaches a minimum of 25 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to use sanitizing agent for which a test reagent is readily available
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  17. Required

    2 infractions

    • Single-service containers and articles kept free from contamination
      • Fail to keep single-service containers and articles in a manner and place to prevent contamination
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to use sanitizing agent for which a test reagent is readily available

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