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Fogal's Your Independent Grocer

55 Josephine Street, Wingham ON N0G 2W0 · Supermarket

Official record from Huron Perth →

Inspection summary

Fogal's Your Independent Grocer has been inspected 14 times by Huron Perth Public Health since March 9, 2023. The most recent inspection, on October 9, 2026, recorded 2 infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 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.

  • 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 6 times across 6 separate inspections, most recently on October 9, 2026. For example: Surfaces of equipment and facilities are cleaned and sanitized as often as necessary

  • 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 May 5, 2025. For example: 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

  • 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 2 times across 2 separate inspections, most recently on October 9, 2026. For example: Food is protected from contamination and adulteration

  • 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 October 2, 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 once on October 2, 2026. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

About this data

These results come from Huron Perth 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.

14 inspections

  1. Follow-up

    2 infractions

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  2. Complaint

    4 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against harbouring of pests
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
      • Failed to provide handwashing stations with adequate supplies
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
  5. Required

    0 infractions

  6. Follow-up

    0 infractions

  7. Required

    3 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
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to sanitize utensils as often as necessary
    • 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
      • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
  8. Follow-up

    0 infractions

  9. Required

    2 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
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
  10. Follow-up

    0 infractions

  11. Required

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with smooth floor surface where food handled
  12. Follow-up

    0 infractions

  13. Follow-up

    4 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
    • 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
  14. Required

    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
      • Food premise not maintained with floors in good repair in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
      • Food premise not maintained with clean ceiling in food-handling room
    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operated food premise- equipment not constructed to permit maintenance in sanitary condition
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
      • Operated food premise — fail to keep sanitary facility in good repair
    • 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
      • Offered for sale potentially hazardous foods at internal temperature between 4°C and 60°C
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating

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