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Blue Chopstix

9 219 Silvercreek Pkwy N, Guelph ON N1H 7K4 · Restaurant

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Blue Chopstix has been inspected 3 times by Wellington-Dufferin-Guelph Public Health since February 24, 2026. The most recent inspection, on September 25, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 on July 8, 2026. For example: Hazardous food held at 60°C (140°F) or above

  • 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 once on July 8, 2026. For example: Handwashing station requirements are met

  • 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 2 times on July 8, 2026. For example: Food handler trained and present

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 25, 2026. For example: Equipment, utensils, and multi-service articles in good repair and easily cleanable

About this data

These results come from Wellington-Dufferin-Guelph 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.

3 inspections

  1. Inspection

    1 infraction

    • Equipment, utensils, and multi-service articles in good repair and easily cleanable
      • Use non-corrosion resistant, not non-toxic equipment or utensils, in contact with food [clause 8 (2) (a)]
      • Use equipment or utensils that are not free from cracks, crevices or seams in contact with food [clause 8 (2) (b)]
  2. Inspection

    5 infractions

    • Food handler trained and present
      • Food handler training not completed by food handler or supervisor (section 32)
    • Hazardous food held at 60°C (140°F) or above
      • Potentially hazardous foods hot held at internal temperature below 60°C [clause 30 (a)]
    • Food handler handwashing and hygiene requirements are met
      • Food handler does not wash hands as often as necessary to prevent contamination of food areas [clause 33 (1) (e)]
    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperature
      • Thermometer not provided in refrigeration or hot-holding equipment, or not easily readable [clause 30 (b)]
    • Handwashing station requirements are met
      • Handwashing station used for purpose other than the handwashing of employees [subsection 7 (4)]
  3. Inspection

    0 infractions

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