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Dover Cliffs

501 St. George Street Port Dover ON N0A 1N0 · Long Term Care Facility

Official record from Haldimand-Norfolk →

Inspection summary

Dover Cliffs has been inspected 7 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since December 3, 2024. The most recent inspection, on July 28, 2026, recorded 1 infraction.

2 of 7 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 and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 28, 2026. For example: Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on February 24, 2026. For example: Food protected from contamination or adulteration (C)

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.

7 inspections

  1. Required

    1 infraction

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
  2. Required

    1 infraction

    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
  3. Required

    0 infractions

  4. Follow-up

    0 infractions

  5. Required

    2 infractions

    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  6. Required

    1 infraction

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
  7. Required

    1 infraction

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions

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