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Bistro, The

625 Talbot St, St. Thomas ON N5P 1C6 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

Bistro, The has been inspected 10 times by Southwestern Public Health since October 21, 2024. The most recent inspection, on August 6, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 July 28, 2026. For example: Mechanical dishwasher operation and maintenance

  • 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 2 times across 2 separate inspections, most recently on March 10, 2026. For example: Food premises has pest control program and no live animals

  • 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 once on July 28, 2026. For example: Food protected from contamination and adulteration

  • 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 9 times across 8 separate inspections, most recently on July 28, 2026. For example: Food premises maintenance

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 28, 2026. For example: Food handler training

About this data

These results come from Southwestern 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.

10 inspections

  1. Follow-up

    0 infractions

  2. Required

    4 infractions

    • Food premises maintenance
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  3. Follow-up

    1 infraction

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
  4. Follow-up

    2 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
  5. Required

    5 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises provided with adequate access to potable water
      • ensure ice used in the preparation and processing of food or drink is made from potable water and is stored and handled in a sanitary manner
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
  6. Required

    1 infraction

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
  7. Follow-up

    0 infractions

  8. Required

    3 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Storage of food
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods contain indicating easy-to-read thermometers
  9. Required

    2 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Sanitizing food contact surfaces and equipment
  10. Required

    2 infractions

    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.

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