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Greenview Aviaries Leaping Lemur Cafe

12752 Talbot Trail, Morpeth ON N0P 1X0 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Greenview Aviaries Leaping Lemur Cafe has been inspected 29 times by Chatham-Kent Public Health since May 29, 2013. The most recent inspection, on August 10, 2026, recorded 1 infraction.

15 of 29 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on July 28, 2026. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 once on May 3, 2016. For example: Food is frozen at -18°C (0°F) or less s.35

  • 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 10 times across 8 separate inspections, most recently on August 10, 2026. For example: General housekeeping is satisfactory s. 7(1)e, f

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on July 2, 2020. For example: Observed certified Food Handler employee working at time of inspection s. 32

About this data

These results come from Chatham-Kent 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.

29 inspections

  1. Follow-up

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
      • Remove all materials not associated with the daily operation of food premises
  2. Required

    2 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  3. Required

    0 infractions

  4. Required

    1 infraction

    • Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
      • Provide a source of potable water under pressure adequate for the operation of the premises
  5. Required

    0 infractions

  6. Follow-up

    0 infractions

  7. Required

    1 infraction

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
      • Maintain records of all pest control measures that are undertaken in the premises
      • Retain pest control records for at least one year
  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  16. Required

    0 infractions

  17. Required

    1 infraction

    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
  18. Required

    1 infraction

    • Dipper well with running water s.59(f)
  19. Required

    0 infractions

  20. Follow-up

    0 infractions

  21. Required

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Dipper well with running water s.59(f)
      • Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
      • Provide a dipper well with potable running water
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  22. Required

    3 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Dipper well with running water s.59(f)
      • Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
      • Provide a dipper well with potable running water
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
  23. Required

    1 infraction

    • Food is frozen at -18°C (0°F) or less s.35
  24. Required

    1 infraction

    • Dipper well with running water s.59(f)
      • Provide a dipper well with potable running water
  25. Required

    1 infraction

    • Dipper well with running water s.59(f)
      • Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
  26. Required

    1 infraction

    • Dipper well with running water s.59(f)
      • Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
  27. Required

    0 infractions

  28. Required

    0 infractions

  29. Required

    0 infractions

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