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Bruce's Landing RV Resort - Convenience Store

1019 Haldimand County Rd 17 Cayuga ON N0A 1E0 · Convenience / Variety

Official record from Haldimand-Norfolk →

Inspection summary

Bruce's Landing RV Resort - Convenience Store has been inspected 3 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since June 13, 2025. The most recent inspection, on October 15, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions.

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 4 times on June 13, 2025. For example: Either manual or mechanical dishwashing provided (C)

  • 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 June 13, 2025. For example: Food protected from contamination or adulteration (C)

  • 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 June 13, 2025. For example: All hand washing stations supplied are adequately supplied (NC)

  • 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 once on June 13, 2025. For example: Pest control records are available on site (NC)

  • 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 2 times on June 13, 2025. For example: Food premises provided with hot and cold potable water (C)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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. Required

    0 infractions

  2. Required

    0 infractions

  3. Complaint

    11 infractions

    • Food premises provided with hot and cold potable water (C)
      • Provide a supply of potable water adequate for the operation of the premises
    • Dedicated hand washing stations provided for food handlers (C)
      • Provide adequate number of hand washing stations
    • Either manual or mechanical dishwashing provided (C)
      • Provide a two-compartment sink of sufficient size for the cleaning and sanitizing of utensils
      • Provide a drying rack that is of corrosion resistant material
    • Manual dishwashing requirements are met (C)
      • Provide sufficient detergent or chemicals for washing and sanitizing
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize multi-service articles after each use
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • The premises is operated and maintained free from conditions that may constitute as a health hazard or adversely affect the sanitary operation of the premises (C)
      • Ensure the premises is free from conditions that may adversely affect the sanitary operation of the premises
    • Notice of intention to commence operation provided (NC)
      • Provide notice of an intention to begin operation of a food premise to the medical officer of health
      • Provide owner name, contact information and location of food premise in notice
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
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