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COUNTRY SIDES CREATIONS

49 Anik Street, Alexandria, K0C 1A0 · Restaurant

Official record from Eastern Ontario →

Inspection summary

COUNTRY SIDES CREATIONS has been inspected 4 times by Eastern Ontario Health Unit (EOHU) since September 5, 2025. The most recent inspection, on May 27, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on February 11, 2026. For example: Thermometers used to verify food preparation and storage temperatures

  • 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 May 27, 2026. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

  • 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 2 times across 2 separate inspections, most recently on February 11, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 once on February 11, 2026. For example: Food protected from potential contamination and adulteration

  • 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 5, 2025. For example: Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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.

4 inspections

  1. Required

    2 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
  2. Required

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Food protected from potential contamination and adulteration
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
  3. Required

    1 infraction

    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
  4. Pre-Opening

    6 infractions

    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Thermometers used to verify food preparation and storage temperatures
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food

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