EK2 Restaurant
68 Argyle St N Caledonia ON N3W 1B7 · Restaurant
Inspection summary
EK2 Restaurant has been inspected 8 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since October 31, 2024. The most recent inspection, on September 15, 2026, recorded 4 infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.
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.
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 4 separate inspections, most recently on September 15, 2026. For example:
Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
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 3 times across 3 separate inspections, most recently on September 15, 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)
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on September 15, 2026. For example:
Pest control records are available on site (NC)
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 5 times across 4 separate inspections, most recently on September 15, 2026. For example:
Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 3 times across 2 separate inspections, most recently on May 29, 2025. For example:
Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (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.
8 inspections
- Required
4 infractions
- 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)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- 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
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
- Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
- Pest control records are available on site (NC)
- Ensure all pest control records are retained on-site for at least one year
- Have records available for review by a medical officer of health or a public health inspector upon request
- 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)
- Required
0 infractions
- Required
4 infractions
- 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)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Food protected from contamination or adulteration (C)
- Cover all food in storage
- Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Ensure sanitary facility is kept clean and sanitary
- 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)
- Required
0 infractions
- Required
8 infractions
- 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)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Food protected from contamination or adulteration (C)
- Cover all food in storage
- Store all food, including beverages, off the floor to prevent contamination
- The premises is operated and maintained free from conditions that may constitute as a health hazard or adversely affect the sanitary operation of the premises (C)
- Ensure the premises is free from conditions that may constitute as a health hazard
- Ensure the premises is free from conditions that may adversely affect the sanitary operation of the premises
- 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
- Ensure ceilings are kept clean and in good repair
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
- Ensure that all storage racks, shelves and pallets are in good repair
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
- Ensure appliances are constructed and arranged to permit cleaning in order to maintain premises in a sanitary condition
- Remove all materials not associated with the daily operation of the premises
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
- Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- Ensure all pest control records are retained on-site for at least one year
- Have records available for review by a medical officer of health or a public health inspector upon request
- 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)
- Required
0 infractions
- Follow-up
0 infractions
- Required
3 infractions
- 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
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
- Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)