Inspection
Jun 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jun 18, 2026 · Original Source
Toronto, ON
Red Rose Halal Meat
462 Birchmount Rd
Last inspected Jun 18, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsInspection
Oct 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Oct 1, 2025 · Original Source
Inspection
Sep 23, 2025
Conditional Pass
3 recorded violations
criticalCode —Contamination
Official wording
Fail to protect food from contamination or adulteration - Sec. 26(1)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode —Pests
Official wording
Fail to protect against entry of pests - Sec. 13(1)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode —Food temperature
Official wording
Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Toronto Public Health – DineSafe, Sep 23, 2025 · Original Source
Inspection
May 26, 2025
Pass
1 recorded violation
majorCode —Handwashing
Official wording
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
Inspector’s notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Toronto Public Health – DineSafe, May 26, 2025 · Original Source
Inspection
Jun 10, 2024
Pass
5 recorded violations
minorCode —Facility maintenance
Official wording
Food premise not maintained with food handling room in sanitary condition - Sec. 7(1)(e)
Inspector’s notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesmajorCode —Equipment and utensils
Official wording
Use food equipment not of sound and tight construction - Sec. 8(1)(a)
Inspector’s notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode —Contamination
Official wording
Fail to ensure food handler in food premise protects against contamination by hair - Sec. 33(1)(d)
Inspector’s notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode —Other
Official wording
Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
Inspector’s notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode —Equipment and utensils
Official wording
Operate food premise - equipment not constructed to permit maintenance in sanitary condition - Sec. 9
Inspector’s notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Toronto Public Health – DineSafe, Jun 10, 2024 · Original Source