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EASTON'S VALU-MART

12646 HWY 35, MINDEN ON K0M 2K0 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

EASTON'S VALU-MART has been inspected 9 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since October 30, 2024. The most recent inspection, on July 20, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 8 times across 5 separate inspections, most recently on July 20, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 5 times across 4 separate inspections, most recently on July 20, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 November 3, 2025. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

  • 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 November 3, 2025. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 3 times across 2 separate inspections, most recently on March 5, 2025. For example: Food handler completed food handler training.

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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.

9 inspections

  1. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Food in storage protected from contamination.
  2. Required

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
  3. Follow-up

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60 degrees Celsius or higher
    • Single service containers and articles kept free from contamination.
      • Fail to maintain single service containers and articles free from contamination
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  4. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Single service containers and articles kept free from contamination.
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  5. Required

    2 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Food is safe to eat.
  6. Follow-up

    0 infractions

  7. Follow-up

    5 infractions

    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Food handler completed food handler training.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler washes hands as necessary
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
  8. Required

    3 infractions

    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
  9. Required

    1 infraction

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

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