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The Station Restaurant

1350 Pelletier St Windsor ON N9B 1R8 · Restaurant (Full Service)

Official record from Windsor-Essex →

Inspection summary

The Station Restaurant has been inspected 11 times by Windsor-Essex County Health Unit (WECHU) since November 27, 2024. The most recent inspection, on July 27, 2026, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 4 separate inspections, most recently on February 19, 2026. For example: Mechanical dishwashing equipment is properly constructed, designed, and maintained

  • 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 5 separate inspections, most recently on March 6, 2026. For example: Adequate storage space is provided for potentially hazardous food

  • 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 3 times across 3 separate inspections, most recently on July 27, 2026. For example: Single-service containers and articles are kept in a sanitary manner

  • 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 2 times across 2 separate inspections, most recently on February 19, 2026. For example: Separate handwash stations are provided with the required supplies

  • 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 once on February 19, 2026. For example: Adequate protection against pests is provided

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

11 inspections

  1. Required

    1 infraction

    • Single-service containers and articles are kept in a sanitary manner
      • (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
  2. Required Re-Inspection

    0 infractions

  3. Required Re-Inspection

    1 infraction

    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
  4. Required

    5 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (a) Room(s) used for sleeping purposes [N]
      • (f) Premises is NOT free from live birds or animals (subject to exemptions) [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (b) Sanitizing rinse is NOT maintained at 82°Celsius (180°Fahrenheit) or higher for at least 10 seconds [C]
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
    • Adequate protection against pests is provided
      • (c) Records of pest control measures are NOT maintained for at least a year [N]
  5. Required

    0 infractions

  6. Required

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  7. Required Re-Inspection

    0 infractions

  8. Required

    6 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
      • (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
  9. Required

    3 infractions

    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
  10. Required Re-Inspection

    0 infractions

  11. Required

    6 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (e) Sanitizing is NOT at appropriate temperature and/or chemical concentrations [C]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (d) Thermometers indicating wash and rinse temperatures are NOT provided and/or maintained [S]

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