Skip to content
Loading map…

Country Corner Eatery

357 Durham Rd W, Durham ON N0G1R0 · Restaurant

Official record from Grey Bruce →

Inspection summary

Country Corner Eatery has been inspected 8 times by Grey Bruce Health Unit (Grey Bruce Public Health) since September 13, 2023. The most recent inspection, on April 9, 2026, recorded 1 infraction.

1 of 8 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, Food temperature control and Chemicals and toxic substances.

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 7 times across 6 separate inspections, most recently on April 9, 2026. For example: Multi-service articles are cleaned and sanitized after each use

  • 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 May 14, 2025. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

  • 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 September 13, 2023. For example: Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on December 3, 2025. For example: At least one certified food handler or supervisor on the premise during every hour the premise is operating

  • 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 2 times across 2 separate inspections, most recently on September 19, 2024. 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.

8 inspections

  1. Routine

    1 infraction

    • Multi-service articles are cleaned and sanitized after each use
  2. Routine

    2 infractions

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
  3. Follow-up

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
  4. Routine

    3 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
  5. Routine

    1 infraction

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

    0 infractions

  7. Routine

    3 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
    • 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
  8. Routine

    2 infractions

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary

Nearby inspected facilities

Own this business? Add a badge to your website