Bruce Power - Bruce A Cafeteria

Inspection summary

Bruce Power - Bruce A Cafeteria has been inspected 3 times by Grey Bruce Health Unit (Grey Bruce Public Health) since December 6, 2023. The most recent inspection, on April 14, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on April 14, 2026. For example: Manual dishwashing method for cleaning and sanitizing utensils is appropriate

• 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 April 14, 2026. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

• 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 2 separate inspections, most recently on April 14, 2026. For example: Floors are tight, smooth, non-absorbent and maintained clean and in good repair

• 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 4 times across 3 separate inspections, most recently on April 14, 2026. For example: Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

• View the official Grey Bruce Health Unit (Grey Bruce Public Health) disclosure site
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