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Bloom Bistro

8 225 Ferndale Dr S, Barrie ON L4N 6B9 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Bloom Bistro has been inspected 9 times by Simcoe Muskoka District Health Unit since December 5, 2024. The most recent inspection, on September 24, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 3 separate inspections, most recently on September 11, 2026. For example: Testing reagent used to determine concentration of sanitizer.

  • 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 4 times across 4 separate inspections, most recently on September 17, 2026. For example: Pest control shall be maintained in a food premise 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 2 times across 2 separate inspections, most recently on July 2, 2026. For example: Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.

  • 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 April 9, 2025. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: Food premises shall be equipped and maintained as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District Health Unit, 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. Complaint

    0 infractions

  2. Follow-up

    2 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper cooking
      • Improper processing
      • Improper reheating
  3. Routine

    6 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Handwashing station used other than for handwashing of employees
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
      • Improper processing
      • Improper reheating
      • Improper thawing
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  4. Routine

    8 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to provide hot and cold running water under pressure
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82° Celsius for 10 seconds
      • Fail to ensure mechanical equipment provided clean wash water between 60° Celsius and 71° Celsius.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60° Celsius or higher
  5. Routine

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  6. Routine

    0 infractions

  7. Routine

    0 infractions

  8. Routine

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to retain pest control records for one year
  9. Routine

    2 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment

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