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Hacienda Santa Teresa

22 Holland St W, Bradford L3Z 2A7 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Hacienda Santa Teresa has been inspected 8 times by Simcoe Muskoka District Health Unit since December 12, 2024. The most recent inspection, on August 27, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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

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 7 times across 5 separate inspections, most recently on August 27, 2026. For example: Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.

  • 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 4 times across 3 separate inspections, most recently on August 20, 2025. For example: Refrigeration and hot-holding equipment maintained.

  • 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 3 times across 3 separate inspections, most recently on April 17, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 once on December 12, 2024. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 7 times across 4 separate inspections, most recently on April 17, 2026. For example: Floors, walls and ceilings are clean and in good repair

About this data

These results come from Simcoe Muskoka District 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.

8 inspections

  1. Routine

    1 infraction

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
  2. Routine

    3 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
  3. Routine

    0 infractions

  4. Follow-up

    0 infractions

  5. Follow-up

    3 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82° Celsius for 10 seconds
      • Fail to ensure mechanical equipment provided clean wash water between 60° Celsius and 71° Celsius.
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide refrigeration space of sufficient size
  6. Routine

    6 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide adequate number of handwashing stations
    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
  7. Routine

    3 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
  8. Routine

    8 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean ceilings and/or in good repair
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing station used other than for handwashing of employees
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with iodine solution at 25 parts per million at 24° Celsius for at least 45 seconds
      • Fail to meet NSF/ANSI specifications
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with single service towels or air dryer
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment

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