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BVD Travel Centre

379 Government St, Dryden ON P8N 2Z5 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

BVD Travel Centre has been inspected 15 times by Northwestern Health Unit since March 4, 2020. The most recent inspection, on August 31, 2026, recorded 3 infractions.

1 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 4 separate inspections, most recently on August 28, 2026. For example: Adequate number of handwashing stations conveniently located and kept adequately supplied

  • 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 4 times across 3 separate inspections, most recently on August 28, 2026. For example: Separate raw foods from ready-to-eat foods during storage and handling

  • 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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 March 17, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when 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 19 times across 13 separate inspections, most recently on August 31, 2026. For example: Sanitary maintenance and provision of required supplies in staff / public washroom facilities

About this data

These results come from Northwestern Health Unit, 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.

15 inspections

  1. Follow-up

    3 infractions

    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
    • Floors, walls, and ceilings clean and in good repair
    • General housekeeping is satisfactory
  2. Follow-up

    5 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Proper use and storage of clean utensils (including single service utensils)
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Facilities must be kept in clean and sanitary condition, properly equipped, and in good repair at all times
    • Floors, walls, and ceilings clean and in good repair
  3. Required

    5 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
  4. Follow-up

    2 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Floors, walls, and ceilings clean and in good repair
  5. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
    • Floors, walls, and ceilings clean and in good repair
  6. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  7. Follow-up

    0 infractions

  8. Required

    2 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • General housekeeping is satisfactory
  9. Required

    1 infraction

    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  10. Required

    1 infraction

    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  11. Required

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide soap in a dispenser in close proximity to the handwashing station in the food preparation area
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Facilities must be kept in clean and sanitary condition, properly equipped, and in good repair at all times
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  12. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
  13. Follow-up

    1 infraction

    • Lighting adequate for food preparation and cleaning
      • Lights must be covered or have shatterproof bulbs
  14. Required

    4 infractions

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure all surfaces are clean and maintained in good repair
    • Lighting adequate for food preparation and cleaning
      • Provide adequate lighting for food preparation and cleaning
    • General housekeeping is satisfactory
  15. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure all surfaces are clean and maintained in good repair

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