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Brussels Livestock o/a The Stockmens Grill

42847 Newry Road, Brussels ON N0G 1H0 · Restaurant

Official record from Huron Perth →

Inspection summary

Brussels Livestock o/a The Stockmens Grill has been inspected 14 times by Huron Perth Public Health since March 2, 2023. The most recent inspection, on August 27, 2026, recorded 1 infraction.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 5 separate inspections, most recently on July 25, 2025. For example: Surfaces of equipment and facilities are cleaned and sanitized as often as necessary

  • 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 4 times across 4 separate inspections, most recently on February 26, 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

  • 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 November 17, 2023. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 July 5, 2024. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 2, 2023. For example: Toxic or poisonous substances are stored and used appropriately

About this data

These results come from Huron Perth 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.

14 inspections

  1. Required

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  2. Required

    1 infraction

    • 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
      • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
  3. Required

    2 infractions

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  4. Required

    0 infractions

  5. Follow-up

    0 infractions

  6. Follow-up

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  7. Required

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  8. Follow-up

    0 infractions

  9. Required

    7 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Hot and cold running water under pressure in areas where food is processed, prepared, or manufactured or where utensils are cleaned
      • Failed to provide hot and cold running water in food preparation area
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • 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
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  10. Required

    2 infractions

    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in water for less than 45 seconds
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
  11. Required

    5 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
      • Used handwashing station other than for handwashing of employees
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in water for less than 45 seconds
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize multi-service articles after use
      • Failed to sanitize utensils as often as necessary
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • 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
      • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
  12. Required

    0 infractions

  13. Follow-up

    0 infractions

  14. Required

    8 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
      • Failed to provide handwashing stations with adequate supplies
    • Ventilation system is maintained
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Toxic or poisonous substances are stored and used appropriately
      • Failed to keep poisonous substance in container bearing identifying label
    • Food is protected from contamination and adulteration
    • 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
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating

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