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Eleven Sixty Bar & Grill

1093 Talbot Street, St.Thomas Ontario N5P 1G4 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

Eleven Sixty Bar & Grill has been inspected 11 times by Southwestern Public Health since April 15, 2025. The most recent inspection, on July 23, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on June 25, 2026. For example: Food premises has pest control program and no live animals

  • 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 3 times across 3 separate inspections, most recently on June 23, 2026. For example: Temperature control for storage of potentially hazardous foods

  • 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 2 times across 2 separate inspections, most recently on June 23, 2026. For example: Acceptable sanitizing method and testing

  • 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 October 1, 2025. For example: Food protected from contamination and adulteration

  • 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 9 times across 5 separate inspections, most recently on June 25, 2026. For example: Food premises maintenance

About this data

These results come from Southwestern 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.

11 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    3 infractions

    • Food premises maintenance
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Storage of food
      • cover all food in storage
  3. Required

    8 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure every room is kept free from materials and equipment not regularly used in the room
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Storage of food
      • cover all food in storage
      • store foods off the floor
    • Food handler training
      • 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
    • Eggs
      • ensure eggs from domestic hens are not ungraded or Grade "C"
  4. Follow-up

    0 infractions

  5. Required

    5 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Storage of food
      • cover all food in storage
      • store foods off the floor
  6. Follow-up

    1 infraction

    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
  7. Follow-up

    2 infractions

    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
  8. Required

    5 infractions

    • Food premises provided with adequate access to potable water
      • ensure ice used in the preparation and processing of food or drink is made from potable water and is stored and handled in a sanitary manner
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
      • store foods in containers that can be readily cleaned and sanitized
  9. Required

    1 infraction

    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
  10. Follow-up

    0 infractions

  11. Required

    6 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Sanitizing food contact surfaces and equipment
    • Temperature control for storage of potentially hazardous foods

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