Skip to content
Loading map…

Hagersville Market - Nanticoke Dips

Market Square Hagersville ON N0A 1H0 · Farmers Market Vendor

Official record from Haldimand-Norfolk →

Inspection summary

Hagersville Market - Nanticoke Dips has been inspected 3 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since June 3, 2026. The most recent inspection, on September 2, 2026, found no infractions.

1 of 3 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: Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on August 26, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • 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 once on June 3, 2026. For example: Food handlers who come into contact with food and utensils shall do so in a sanitary manner (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.

3 inspections

  1. Follow-up

    0 infractions

  2. Required

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
      • Closure Required
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods
      • Use the provided thermometer(s) to check storage and internal food temperatures
  3. Required

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wash hands as often as necessary to prevent the contamination of food and food areas
Own this business? Add a badge to your website