Bayside Brew Pub

970 Ross Lane, Erieau ON N0P 1N0 · Restaurant

43 inspections

1. Follow-upApr 15, 2026

   0 infractions

2. RequiredMar 30, 2026

   2 infractions

   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
   • The equipment used for refrigeration or hot-holding of potentially hazardous food is of adequate size to maintain applicable temperatures and is equipped with accurate indicating thermometers S. 30
     • Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer
3. Follow-upNov 28, 2025

   1 infraction

   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
     • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
4. Follow-upOct 28, 2025

   1 infraction

   • Premises is adequately protected against the entry and harbourage of pests s. 13
5. Follow-upOct 24, 2025

   4 infractions

   • The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
     • Evidence of contamination of food or food contact surfaces (i.e. by rodent urine/droppings or active insect activity)
     • Contact licensed pest control operator for pest treatment and control
     • Food seized and discarded
   • Premises is adequately protected against the entry and harbourage of pests s. 13
     • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
     • Maintain records of all pest control measures that are undertaken in the premises
     • Retain pest control records for at least one year
   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
     • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
   • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
6. RequiredOct 23, 2025

   3 infractions

   • Premises is adequately protected against the entry and harbourage of pests s. 13
     • Ensure the premises is adequately protected against the entry of pests
     • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
     • Maintain records of all pest control measures that are undertaken in the premises
     • Retain pest control records for at least one year
   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
     • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
   • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
7. Follow-upMay 9, 2025

   0 infractions

8. RequiredMay 5, 2025

   3 infractions

   • Premises is adequately protected against the entry and harbourage of pests s. 13
     • Ensure the premises is adequately protected against the entry of pests
     • Retain pest control records for at least one year
   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
     • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
   • All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
     • All food within the premises has been obtained from a source that is subject to inspection
9. RequiredDec 5, 2024

   1 infraction

   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
10. RequiredJun 27, 2024

    3 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
11. RequiredDec 8, 2023

    3 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Retain pest control records for at least one year
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
12. RequiredMay 9, 2023

    0 infractions

13. RequiredDec 19, 2022

    0 infractions

14. RequiredJun 16, 2022

    2 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
      • Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
15. RequiredNov 4, 2021

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
16. RequiredJun 25, 2021

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
17. RequiredDec 4, 2020

    0 infractions

18. RequiredOct 17, 2019

    0 infractions

19. RequiredOct 10, 2019

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
20. RequiredMay 9, 2019

    0 infractions

21. Follow-upDec 19, 2018

    1 infraction

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction.
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
22. RequiredDec 13, 2018

    2 infractions

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction.
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
23. RequiredMay 11, 2018

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
24. RequiredFeb 16, 2018

    0 infractions

25. RequiredSep 6, 2017

    0 infractions

26. ComplaintJul 17, 2017

    1 infraction

    • Exclusion of live animals on the premises, subject to exemptions s.60
      • Ensure food premises is kept free from live birds / animals
27. Follow-upApr 13, 2017

    0 infractions

28. Follow-upMar 7, 2017

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
29. RequiredMar 2, 2017

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
30. RequiredSep 13, 2016

    0 infractions

31. Follow-upJun 7, 2016

    0 infractions

32. RequiredJun 2, 2016

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure refrigeration unit is maintained in good repair
33. RequiredFeb 4, 2016

    2 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
34. RequiredOct 27, 2015

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
35. RequiredJul 14, 2015

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
36. RequiredJan 26, 2015

    0 infractions

37. RequiredSep 23, 2014

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide hot and cold running water in a basin for hand washing in food preparation area
38. RequiredJul 4, 2014

    0 infractions

39. RequiredJan 29, 2014

    0 infractions

40. Follow-upSep 30, 2013

    0 infractions

41. RequiredSep 23, 2013

    1 infraction

    • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours s.33
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
42. RequiredMay 29, 2013

    0 infractions

43. RequiredFeb 4, 2013

    0 infractions