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Central Place

855 3rd Ave East, Owen Sound ON N4K2K6 · Institutional Food Service

Official record from Grey Bruce →

Inspection summary

Central Place has been inspected 13 times by Grey Bruce Health Unit (Grey Bruce Public Health) since July 26, 2023. The most recent inspection, on July 23, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 6 separate inspections, most recently on July 23, 2026. For example: Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary

  • 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 July 24, 2025. For example: Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable

  • 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 once on February 5, 2025. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 January 17, 2025. For example: Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer

  • 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 8 times across 8 separate inspections, most recently on July 23, 2026. For example: Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair

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.

13 inspections

  1. Routine

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  2. Routine

    1 infraction

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
  3. Routine

    1 infraction

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
  4. Follow-up

    3 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  5. Routine

    7 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
      • Food premise not maintained to keep food-handling room free from equipment not regularly used
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not constructed to provide sufficient chemical solution rinse
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  6. Follow-up

    3 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees
    • Mechanical dishwashers constructed, designed and maintained properly
  7. Follow-up

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with walls in good repair in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
  8. Routine

    3 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • Food handler washes hands as necessary to prevent contamination of food or food areas
      • Failed to ensure food handler in food premise washes hands as necessary to prevent contamination of food
      • Failed to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas
  9. Routine

    1 infraction

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
  10. Routine

    0 infractions

  11. Routine

    1 infraction

    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  12. Routine

    0 infractions

  13. Routine

    0 infractions

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