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Gropp's Country Catering and Grab and Go

805 Ottawa St, Keewatin ON P0X 1C0 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Gropp's Country Catering and Grab and Go has been inspected 9 times by Northwestern Health Unit since April 23, 2020. The most recent inspection, on April 28, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 7 separate inspections, most recently on November 14, 2025. For example: Food protected from potential contamination and adulteration

  • 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 5 times across 5 separate inspections, most recently on April 28, 2026. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • 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 3 separate inspections, most recently on November 14, 2025. For example: Handwashing stations used for the sole purpose of handwashing

  • 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 April 28, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests

  • 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 7 separate inspections, most recently on April 28, 2026. For example: Floors, walls, and ceilings clean and in good repair

About this data

These results come from Northwestern Health Unit, 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.

9 inspections

  1. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Ensure that food is stored in pest proof containers
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  2. Required

    5 infractions

    • Re-heating: to minimum internal cooking temperature within 2 hours
      • Re-heat whole poultry to 74°C (165°F)
      • Re-heat ground poultry, poultry products, poultry pieces to 74°C (165°F)
      • Re-heat food mixtures containing poultry, eggs, meat, fish or other hazardous food to 74°C (165°F)
      • Re-heat pork, pork products, and ground meat other than ground poultry to 71°C (160°F)
      • Re-heat fish to 70°C (158°F)
      • Re-heat seafood to 74°C (165°F)
    • Handwashing stations used for the sole purpose of handwashing
    • Food protected from potential contamination and adulteration
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  3. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  4. Required

    3 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure heating and air conditioning vents are cleaned
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  5. Required

    3 infractions

    • Food protected from potential contamination and adulteration
      • Racks, Shelves or pallets that are used to store food must be designed to protect food from contamination and must be readily cleanable
      • Ensure food is not stored directly on the floor
    • Frequency of waste removal adequate to maintain the premises in a sanitary condition
      • Clean and sanitize garbage receptacle after each use
      • Dispose of liquid waste in a sanitary manner
      • Provide sufficient garbage containers of durable / leak proof / non-absorbent material
      • Remove and store garbage as necessary to maintain sanitary conditions
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure heating and air conditioning vents are cleaned
      • Maintain the premises in a clean and sanitary condition
  6. Follow-up

    0 infractions

  7. Required

    5 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Remove all materials not associated with the daily operation of food premises
  8. Required

    3 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  9. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
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