Skip to content
Loading map…

Fin City Fish and Chips

1405 2nd Ave W, Owen Sound ON N4K 6T6 · Restaurant

Official record from Grey Bruce →

Inspection summary

Fin City Fish and Chips has been inspected 15 times by Grey Bruce Health Unit (Grey Bruce Public Health) since January 24, 2024. The most recent inspection, on February 20, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 5 separate inspections, most recently on January 8, 2026. For example: Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer

  • 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 4 times across 4 separate inspections, most recently on January 8, 2026. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 4 times across 4 separate inspections, most recently on October 7, 2025. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

  • 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 4 times across 3 separate inspections, most recently on October 7, 2025. For example: Multi-service articles are cleaned and sanitized after each use

  • 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 February 20, 2026. For example: Toxic or poisonous substances are stored and used appropriately

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

15 inspections

  1. Complaint

    1 infraction

    • Toxic or poisonous substances are stored and used appropriately
  2. Follow-up

    0 infractions

  3. Routine

    4 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
      • Food premise not maintained to keep food-handling room free from equipment not regularly used
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
  4. Follow-up

    0 infractions

  5. Follow-up

    0 infractions

  6. Routine

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
    • Multi-service articles are cleaned and sanitized after each use
  7. Complaint

    1 infraction

    • Food handler washes hands as necessary to prevent contamination of food or food areas
  8. Complaint

    0 infractions

  9. Routine

    2 infractions

    • Records of all pest control measures that are undertaken in the premise shall be maintained
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
  10. Follow-up

    4 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Records of all pest control measures that are undertaken in the premise shall be maintained
    • 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
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
  11. Routine

    7 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
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
      • Operated food premise — fail to keep sanitary facility sanitary
      • Operated food premise — fail to equip sanitary facility with single service towels or dryer
    • 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
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
  12. Follow-up

    0 infractions

  13. Follow-up

    0 infractions

  14. Routine

    5 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 permitting health hazard
      • Food premise maintained in manner adversely affecting sanitary operation
      • Food premise maintained in manner permitting adverse effect on food
    • Potable hot and cold running water provided
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • 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
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  15. Routine

    6 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
      • Food premise not maintained to keep food-handling room free from equipment not regularly used
    • Potable hot and cold running water provided
    • 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
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often 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
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation

Nearby inspected facilities

Own this business? Add a badge to your website