Delicious and Nutritious
2037 Main Street Walsingham ON N0E 1X0 · Home-Based Kitchen
Inspection summary
Delicious and Nutritious has been inspected 3 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since December 19, 2024. The most recent inspection, on August 25, 2025, found no infractions.
1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.
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 once on December 19, 2024. For example:
Manual dishwashing requirements are met (C)
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 December 19, 2024. For example:
All hand washing stations supplied are adequately supplied (NC)
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 December 19, 2024. For example:
Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
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 once on June 30, 2025. For example:
For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
About this data
These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.
3 inspections
- Follow-up
0 infractions
- Required
1 infraction
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Required
3 infractions
- Manual dishwashing requirements are met (C)
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
- All hand washing stations supplied are adequately supplied (NC)
- Provide soap in a dispenser at hand washing stations in food preparation area
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Equip sanitary facility with single-service towels or an air dryer
- Manual dishwashing requirements are met (C)