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Demetre's Family Eatery

1100 Ontario Street, Stratford ON N5A 6Z3 · Restaurant

Official record from Huron Perth →

Inspection summary

Demetre's Family Eatery has been inspected 16 times by Huron Perth Public Health since August 15, 2023. The most recent inspection, on August 18, 2026, recorded 1 infraction.

4 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 13 times across 7 separate inspections, most recently on August 18, 2026. For example: Mechanical dishwashers constructed, designed and maintained properly

  • 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 6 times across 5 separate inspections, most recently on July 23, 2025. For example: Food is protected from contamination and adulteration

  • 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 July 23, 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 2 times across 2 separate inspections, most recently on July 23, 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 March 26, 2025. For example: Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams

About this data

These results come from Huron Perth 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.

16 inspections

  1. Required

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
  2. Required

    0 infractions

  3. Required

    1 infraction

    • 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
  4. Follow-up

    1 infraction

    • 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
  5. Required

    12 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation
      • Food premise maintained in manner permitting adverse effect on food
    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of ceilings
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
      • Operated food premise —rinse water temperature thermometer not easily readable
    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to operate mechanical dishwasher according to certification from NSF International for commercial use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • 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
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
    • Food handlers refrain from any conduct that could result in contamination of food or food areas
      • Failed to ensure food handler in food premise refrains from conduct that could result in contamination of food areas
    • 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
  6. Follow-up

    0 infractions

  7. Required

    6 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors 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
      • Used utensils not of sound and tight construction
      • Used utensils not in good repair
    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used equipment not free from cracks in contact with food
      • Used equipment not free from crevices in contact with food
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • 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
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • 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. Follow-up

    0 infractions

  9. Required

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
  10. Required

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
  11. Follow-up

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
  12. Required

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
  13. Required

    0 infractions

  14. Follow-up

    3 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  15. Follow-up

    6 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with clean floors in food-handling room
      • Food premise not maintained with floors in good repair in food-handling room
    • 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
      • Used food equipment not of sound and tight construction
      • Used multi-service articles not in good repair
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination
      • Used racks not of readily cleanable design
  16. Required

    10 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with tight floor surface where utensils cleaned
      • Food premise not maintained with clean floors in food-handling room
      • Food premise not maintained with floors in good repair in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
      • Food premise not maintained with clean walls in food-handling room
      • Food premise not maintained with walls in good repair in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
    • 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
      • Used food equipment not of sound and tight construction
      • Used food equipment not in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
      • Operated food premise — fail to equip sanitary facility with toilet paper
    • 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
      • Failed to ensure storage racks designed to protect against contamination
      • Used racks not of readily cleanable design

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