Skip to content
Loading map…

CAFE LVIV

90 MILL ST N, PORT HOPE ON L1A 2T3 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

CAFE LVIV has been inspected 9 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 14, 2024. The most recent inspection, on July 17, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 7 times across 4 separate inspections, most recently on July 16, 2026. For example: Food in storage protected from contamination.

  • 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 6 times across 3 separate inspections, most recently on March 12, 2026. For example: Testing reagent used to determine concentration of sanitizer.

  • 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 July 16, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 March 12, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 January 22, 2025. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

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.

9 inspections

  1. Follow-up

    0 infractions

  2. Required

    4 infractions

    • Ventilation must be maintained as prescribed in the regulation.
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Hand wash stations not conveniently accessible by food handlers
      • Fail to maintain hand washing station with adequate supplies
  3. Required

    7 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Food is safe to eat.
    • Food in storage protected from contamination.
  4. Required

    2 infractions

    • Ventilation must be maintained as prescribed in the regulation.
    • Adequate number of conveniently located and maintained hand wash stations are provided
  5. Complaint

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Ventilation must be maintained as prescribed in the regulation.
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  6. Required

    1 infraction

    • Food is safe to eat.
  7. Required

    3 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in container bearing identifying labels
    • Food in storage protected from contamination.
  8. Follow-up

    0 infractions

  9. Required

    1 infraction

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

Nearby inspected facilities

Own this business? Add a badge to your website