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Buddha Walkerton

348 Durham St. E, Walkerton · Restaurant

Inspection summary

Buddha Walkerton has been inspected 4 times by Grey Bruce Health Unit (Grey Bruce Public Health) since December 14, 2023. The most recent inspection, on June 26, 2025, found no infractions.

2 of 4 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.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on July 18, 2024. For example: Mechanical dishwashers constructed, designed and maintained properly

  • 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 once on June 26, 2024. For example: Potable hot and cold running water provided

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.

4 inspections

  1. Routine

    0 infractions

  2. Follow-up

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
  3. Routine

    2 infractions

    • Potable hot and cold running water provided
      • Failed to provide hot and cold running water in food preparation area
      • Failed to provide hot and cold running water in utensil cleaning area
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not constructed to maintain wash water between 60°C and 71°C
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
  4. Routine

    0 infractions

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