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Foodiez Barrie

265 St Vincent St, Barrie ON L4M 3Z9 · Special Event - Vendor (FPR)

Inspection summary

Foodiez Barrie has been inspected once by Grey Bruce Health Unit (Grey Bruce Public Health), on October 4, 2025. The most recent inspection, on October 4, 2025, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on October 4, 2025. For example: Potentially hazardous food is held below 4°C (40°F) and/or above 60°C (140°F) and/or maintained in a frozen state

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on October 4, 2025. For example: Adequate hand washing

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on October 4, 2025. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

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.

1 inspection

  1. Routine

    3 infractions

    • Potentially hazardous food is held below 4°C (40°F) and/or above 60°C (140°F) and/or maintained in a frozen state
    • Adequate hand washing
      • Food handlers fail to wash hands after they are contaminated
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

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