Barlow's Subs
32 Main St S Waterford ON N0E 1Y0 · Food Take Out
Inspection summary
Barlow's Subs has been inspected 5 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since November 19, 2024. The most recent inspection, on March 17, 2026, recorded 1 infraction.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.
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 once on March 17, 2026. For example:
Potentially hazardous food is maintained at 4°C (40°F) or less (C)
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 once on November 19, 2024. For example:
Food premises provided with hot and cold potable water (C)
About this data
These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.
5 inspections
- Required
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Complaint
1 infraction
- Food premises provided with hot and cold potable water (C)
- Provide hot and cold running water under pressure at hand washing stations in food preparation area
- Food premises provided with hot and cold potable water (C)
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