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Hacienda Bar & Grill

25 Talbot St E Leamington ON N8H 1L1 · Restaurant (Full Service)

Official record from Windsor-Essex →

Inspection summary

Hacienda Bar & Grill has been inspected 10 times by Windsor-Essex County Health Unit (WECHU) since October 24, 2024. The most recent inspection, on July 29, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 5 times across 2 separate inspections, most recently on July 23, 2026. For example: Manual dishwashing equipment and procedures are satisfactory

  • 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 3 times across 3 separate inspections, most recently on July 23, 2026. For example: Separate handwash stations are provided with the required supplies

  • 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 December 5, 2025. For example: All food is protected from 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 2 times across 2 separate inspections, most recently on December 5, 2025. For example: Potentially hazardous foods are maintained at proper internal temperatures

  • 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 August 24, 2025. For example: Adequate protection against pests is provided

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

10 inspections

  1. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
  2. Required

    8 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Levels of illumination is maintained during all hours of operation
      • (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
    • At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
      • (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required Re-Inspection

    0 infractions

  6. Required

    5 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  7. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  8. Required

    5 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
    • Sanitary facilities provided and maintained as required
      • (d) Required supplies are NOT provided in sanitary facilities [N]
    • Adequate protection against pests is provided
      • (a) Premises is NOT free from visible evidence of pest infestation [C]
  9. Required

    1 infraction

    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
  10. Required

    2 infractions

    • Separate handwash stations are provided with the required supplies
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]

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