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Troya Bakery Fine Food

943 Ottawa St Windsor ON N8X 2E2 · Bakery

Official record from Windsor-Essex →

Inspection summary

Troya Bakery Fine Food has been inspected 7 times by Windsor-Essex County Health Unit (WECHU) since January 30, 2025. The most recent inspection, on August 27, 2026, recorded 7 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on August 27, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • 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 5 times across 5 separate inspections, most recently on August 27, 2026. For example: Separate handwash stations are provided with the required supplies

  • 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 April 8, 2026. For example: Potentially hazardous foods are maintained at proper internal temperatures

  • 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 October 16, 2025. For example: Ice is made from potable water and is stored and handled in a sanitary manner

  • 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 October 16, 2025. 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.

7 inspections

  1. Required

    7 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]
    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [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
      • (a) Article or equipment is NOT of sound and tight construction [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]
    • Records for the purchase of food are retained on the premises for at least a year
      • (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
    • Only approved graded eggs found on premises
      • (a) Ungraded or Grade C eggs found on premises [C]
  2. Required

    3 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
      • (a) Adequate number of handwashing stations are NOT provided and/or situated for convenient access by food handlers [C]
      • (b) Handwashing stations are NOT adequately supplied [S]
    • 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]
  3. Complaint

    7 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]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (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]
    • Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
      • (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  4. Required Re-Inspection

    0 infractions

  5. Required

    7 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]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [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]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
      • (b) Quaternary ammonium compound solution used for sanitizing is NOT 200 parts per million (test strips required to confirm) [S]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  6. Required Re-Inspection

    0 infractions

  7. Required

    4 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
      • (b) Handwashing stations are NOT adequately supplied [S]
      • (c) Handwashing stations are NOT used for employee handwashing only [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]
    • Concentration of sanitizing agent is adequate
      • (b) Quaternary ammonium compound solution used for sanitizing is NOT 200 parts per million (test strips required to confirm) [S]

Nearby inspected facilities

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