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Anna Mae's Bakery & Restaurant

4060 Perth Line 72, Millbank ON N0K 1L0 · Restaurant

Official record from Huron Perth →

Inspection summary

Anna Mae's Bakery & Restaurant has been inspected 15 times by Huron Perth Public Health since January 31, 2023. The most recent inspection, on August 20, 2026, recorded 1 infraction.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 6 separate inspections, most recently on August 20, 2026. For example: Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable

  • 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 5 separate inspections, most recently on November 12, 2025. For example: Manual dishwashing method for cleaning and sanitizing utensils is appropriate

  • 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 9, 2026. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

  • 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 August 12, 2024. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 6 separate inspections, most recently on April 9, 2026. For example: Floors are tight, smooth, non-absorbent and maintained clean and in good repair

About this data

These results come from Huron Perth Public Health, 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.

15 inspections

  1. Required

    1 infraction

    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Used shelves not of readily cleanable design
  2. Follow-up

    0 infractions

  3. Required

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  6. Follow-up

    0 infractions

  7. Required

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
  8. Required

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to clean utensils as often as necessary
  9. Follow-up

    0 infractions

  10. Required

    2 infractions

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
  11. Required

    2 infractions

    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  12. Follow-up

    0 infractions

  13. Required

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Used shelves not of readily cleanable design
  14. Required

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where utensils cleaned
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
  15. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration [subsection 26 (1)}

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