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Bev's Chip Wagon

45 Sydenham St Simcoe ON N3Y 1R6 · Mobile Preparation Premises

Official record from Haldimand-Norfolk →

Inspection summary

Bev's Chip Wagon has been inspected 4 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since July 10, 2025. The most recent inspection, on May 21, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on May 5, 2026. For example: Manual dishwashing requirements are met (C)

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 2 separate inspections, most recently on May 5, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on July 10, 2025. For example: Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on July 10, 2025. For example: Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on July 10, 2025. For example: All hand washing stations are adequately supplied (NC)

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.

4 inspections

  1. Follow-up

    0 infractions

  2. Required

    5 infractions

    • Manual dishwashing requirements are met (C)
      • Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
    • Multi-service articles, utensils and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of hazardous foods at 4°C (40°F) or less
      • Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wash hands in between tasks, before starting or resuming food handling
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure that air vents are clean and free from dust and/or debris
  3. Follow-up

    0 infractions

  4. Required

    9 infractions

    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • 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
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
    • Food is prepared within premises and served by persons working within the premises (NC)
      • Prepare food within the premises
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
    • All hand washing stations are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
      • Use the provided thermometer(s) to check storage and internal food temperatures

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