Inspection Reports: Reports for restaurants and food establishments in Grey Bruce. It does not include special events, fairs and festivals.

A person who serves food for a charge, donation, or no cost to the public is required by law to notify the Grey Bruce Health Unit of their intention. The Grey Bruce Health Unit ensures the facility design and operating practices are in compliance with food safety standards and regulations. We conduct routine inspections to determine if food establishments are operating in a safe and sanitary manner.

It is important to understand that inspection information provided here shows only the conditions of the establishment at the time of the inspection. It is also important to note that a violation at an establishment which is part of a restaurant/grocery chain indicates a problem only at that particular location.

Inspection Frequency: Inspections are conducted one to three times per year, depending on the complexity of an establishment's menu (types of food and processing steps) and the potential risk of food-borne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.

Two types of violations will be reported:

• Critical Violations: Violations which are more likely to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens to grow, putting consumers at risk for food-borne illness.
• Non-Critical Violations: Violations which may affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of non-food contact equipment.

Inspection results are summarized into six categories:

Refrigeration and Freezer Temperatures
In order to prevent bacteria growth and reduce the risk of food-borne illness, food must be stored at proper temperatures. To achieve compliance in this area, food premise operators must ensure::

• all refrigerators are kept at 4°C / 40°F or colder
• all freezers are kept at -18°C/ 0°F or colder
• all refrigerators and freezers have an accurate thermometer inside
• cooked foods such as soups and meats are cooled rapidly

Cooking and Hot-Holding Temperatures
Proper cooking, reheating, and hot-holding temperatures can kill bacteria or prevent their growth. To achieve compliance in this area, food premises operators must ensure:

• thermometers are available and are used to check cooking, reheating, and hot-holding temperatures
• foods such poultry and meat are cooked to proper temperatures
• foods such as soups, gravies, and food in steam tables are kept hot (60°C / 140°F) while waiting for service
• cooked foods are reheated to proper temperatures before serving

Food Protected From Contamination
Improper handling of food can lead to its contamination by micro-organisms and chemicals. To achieve compliance in this area, food premises operators must ensure:

• food handlers use appropriate utensils to minimize hand contact with food
• cross contamination is prevented during storage and handling of food
• hot and cold running water is present at required locations
• food is wrapped, labelled, and stored off the floor
• chemicals are stored separately from food and labelled

Utensils and Equipment Properly Cleaned and Sanitized
To prevent the spread of micro-organisms, utensils, equipment, and food contact surfaces must be properly cleaned and sanitized. To achieve compliance in this area, food premises operators must ensure:

• clean utensils are properly stored and dispensed
• mechanical dishwashing machines are functioning correctly
• dishes and utensils are properly washed and sanitized when done by hand
• food contact surfaces such as cutting boards are properly cleaned and sanitized
• wiping cloths are properly sanitized

Food Handler Hygiene (including hand washing)
Micro-organisms can easily be spread from food handlers to the food they prepare. Improper personal hygiene is a significant contributor to food-borne illness. To achieve compliance in this area, food premises operators must ensure:

• food handlers wash their hands properly and often
• food handlers wear clean clothing and confine their hair with a hat or hairnet
• sick food handlers stay home
• food handlers do not smoke while preparing food

Premises Clean and Properly Maintained
Floors, walls, ceilings, and countertops must be cleaned and made of materials that are easily cleanable. This will help reduce the spread of micro-organisms and help prevent pest problems. To achieve compliance in this area, food premises operators must ensure:

• food contact surfaces such as cutting boards can be readily cleaned and sanitized
• floors, walls, and ceilings are kept clean and in good repair
• garbage and other wastes are disposed of properly
• proper pest control methods are employed
• lighting and ventilation are maintained