BURNT CRUST
1 12667 ON-35, MINDEN ON K0M 2K0 · Food Safety
Inspection summary
BURNT CRUST has been inspected 3 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since July 14, 2025. The most recent inspection, on August 14, 2026, recorded 4 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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.
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 2 times across 2 separate inspections, most recently on August 14, 2026. For example:
Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
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 August 14, 2026. For example:
Pest control shall be maintained in a food premise as prescribed in the regulation.
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 August 14, 2026. For example:
Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
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 July 14, 2025. For example:
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
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 March 3, 2026. For example:
Floor and floor coverings are tight, smooth and non-absorbent.
About this data
These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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
- Required
4 infractions
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Fail to protect against entry, harbouring and breeding of pests
- Food is safe to eat.
- Fail to protect food from contamination and adulteration
- Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
- Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
- Food premise not maintained with clean walls and in good repair in food handling and food storage rooms
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Required
3 infractions
- Food is safe to eat.
- Floor and floor coverings are tight, smooth and non-absorbent.
- Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
- Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
- Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
- Required
1 infraction
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.