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Black Horse Pub

452 George St. N., Peterborough ON K9H3R7 · Food Safety

Official record from Peterborough →

Inspection summary

Black Horse Pub has been inspected 9 times by Peterborough Public Health (now part of Lakelands Public Health) since January 6, 2025. The most recent inspection, on July 21, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 12 times across 7 separate inspections, most recently on July 6, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 once on September 15, 2025. For example: Utensils sanitized mechanically as prescribed in the regulation.

  • 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 January 6, 2025. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

  • 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 4 times across 4 separate inspections, most recently on March 9, 2026. For example: Floor and floor coverings are tight, smooth and non-absorbent.

About this data

These results come from Peterborough Public Health (now part of Lakelands 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.

9 inspections

  1. Follow-up

    0 infractions

  2. Required

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Food in storage protected from contamination.
  3. Required

    0 infractions

  4. Follow-up

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Floor and floor coverings are tight, smooth and non-absorbent.
  5. Required

    5 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Food in storage protected from contamination.
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Adequate number of conveniently located and maintained hand wash stations are provided
  6. Follow-up

    3 infractions

    • Food handler completed food handler training.
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  7. Required

    6 infractions

    • Utensils sanitized mechanically as prescribed in the regulation.
    • Food in storage protected from contamination.
    • Food handler completed food handler training.
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Adequate number of conveniently located and maintained hand wash stations are provided
  8. Complaint

    1 infraction

    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  9. Required

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food in storage protected from contamination.
    • Food handler completed food handler training.

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