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Grandview Lodge

657 Lock Street W. Dunnville ON N1A 1V9 · Long Term Care Facility

Official record from Haldimand-Norfolk →

Inspection summary

Grandview Lodge has been inspected 12 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since November 12, 2024. The most recent inspection, on July 23, 2026, recorded 2 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • 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 10 times across 8 separate inspections, most recently on July 23, 2026. For example: Manual dishwashing requirements are met (C)

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on May 5, 2025. For example: Food protected from contamination or adulteration (C)

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 3 times across 3 separate inspections, most recently on October 22, 2025. For example: All hand washing stations supplied are adequately supplied (NC)

  • 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 2 times across 2 separate inspections, most recently on March 16, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 22, 2025. For example: Food premises is protected against the entry and harbouring of pests (C)

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.

12 inspections

  1. Required

    2 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Manual dishwashing requirements are met (C)
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
  2. Follow-up

    0 infractions

  3. Required

    4 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • 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
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure that air vents are clean and free from dust and/or debris
  4. Follow-up

    0 infractions

  5. Required

    4 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  6. Follow-up

    0 infractions

  7. Follow-up

    1 infraction

    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  8. Required

    7 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
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in compartment separate from food, working surfaces, or utensils
    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • 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
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  9. Follow-up

    0 infractions

  10. Follow-up

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  11. Required

    3 infractions

    • All food is processed in a manner that makes the food safe to eat (C)
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are tight, smooth, and non-absorbent
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure that air vents are clean and free from dust and/or debris
  12. Required

    6 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
      • Ensure ceilings are kept clean and in good repair
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • 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
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure cabinets are clean and free from dust and/or debris
      • Ensure that air vents are clean and free from dust and/or debris
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