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Annie's Seafood Restaurant

698 Ontario Street, Stratford ON N5A 3J7 · Restaurant

Official record from Huron Perth →

Inspection summary

Annie's Seafood Restaurant has been inspected 16 times by Huron Perth Public Health since January 19, 2023. The most recent inspection, on September 1, 2026, found no infractions.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 6 times across 6 separate inspections, most recently on November 6, 2025. For example: Mechanical dishwashers constructed, designed and maintained properly

  • 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 4 times across 4 separate inspections, most recently on December 18, 2024. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 4 times across 3 separate inspections, most recently on December 18, 2024. For example: Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer

  • 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 3 times across 2 separate inspections, most recently on December 18, 2024. For example: Records of all pest control measures that are undertaken in the premise shall be maintained

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on November 6, 2025. For example: Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams

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.

16 inspections

  1. Complaint

    0 infractions

  2. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used non-corrosion resistant equipment in contact with food
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with rinse water temperature thermometer
  5. Follow-up

    0 infractions

  6. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
  7. Required

    0 infractions

  8. Follow-up

    0 infractions

  9. Required

    5 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
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
      • Failed to retain records of pest control measures taken for one year
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
  10. Required

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with rinse water temperature thermometer
  11. Follow-up

    0 infractions

  12. Required

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
    • 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
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
  13. Follow-up

    0 infractions

  14. Required

    9 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
      • Food premise not maintained to keep food-handling room free from equipment not regularly used
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
      • Used handwashing station other than for handwashing of employees
    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
      • Failed to remove garbage/waste when necessary to maintain sanitary condition
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against harbouring of pests
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to retain records of pest control measures taken for one year
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep toxic substance in compartment separate from food
    • 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
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
  15. Follow-up

    0 infractions

  16. Required

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, that are maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees [subsection 7 (4)]
    • Mechanical dishwashers constructed, designed and maintained properly

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