Cutchie's
951 Devonshire Ave Unit 4, Woodstock ON N4S 5S1 · Restaurant
Inspection summary
Cutchie's has been inspected 6 times by Southwestern Public Health since November 18, 2024. The most recent inspection, on July 30, 2026, recorded 3 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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 4 times across 3 separate inspections, most recently on April 21, 2026. For example:
Sanitizing food contact surfaces and equipment
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 3 times across 3 separate inspections, most recently on July 30, 2026. For example:
Food protected from contamination and adulteration
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 November 18, 2024. For example:
Temperature control for storage of potentially hazardous foods
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 6 times across 5 separate inspections, most recently on July 30, 2026. For example:
Food premises maintenance
About this data
These results come from Southwestern 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.
6 inspections
- Required
3 infractions
- Food premises maintenance
- ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
- Food premises provided with adequate access to potable water
- provide an adequate number of handwashing stations that are convenient for access by food handlers
- ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Food premises maintenance
- Required
3 infractions
- Food premises provided with adequate access to potable water
- provide an adequate number of handwashing stations that are convenient for access by food handlers
- ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- Mechanical dishwasher operation and maintenance
- ensure clean wash water is maintained at a temperature between 60°C and 71°C
- ensure chemical sanitizer solution levels are at appropriate concentrations
- Food premises provided with adequate access to potable water
- Required
0 infractions
- Required
2 infractions
- Food premises provided with adequate access to potable water
- provide an adequate number of handwashing stations that are convenient for access by food handlers
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- Food premises provided with adequate access to potable water
- Required
3 infractions
- Food premises maintenance
- ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
- ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
- ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
- Mechanical dishwasher operation and maintenance
- ensure the sanitizing rinse water is maintained at a temperature greater than 82°C and is applied for a minimum of 10 seconds
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Food premises maintenance
- Required
3 infractions
- Food premises maintenance
- ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
- Food protected from contamination and adulteration
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- Food premises maintenance
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