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Haldimand War Memorial Hospital

400 Broad Street West Dunnville ON N1A 2P7 · Hospital

Official record from Haldimand-Norfolk →

Inspection summary

Haldimand War Memorial Hospital has been inspected 14 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since October 30, 2024. The most recent inspection, on July 30, 2026, found no infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on June 30, 2026. For example: Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on July 23, 2026. For example: Food premises is protected against the entry and harbouring of pests (C)

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on February 19, 2026. For example: Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 2 separate inspections, most recently on June 30, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Dedicated hand washing stations provided for food handlers (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.

14 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    1 infraction

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  3. Follow-up

    1 infraction

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  4. Follow-up

    1 infraction

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  5. Follow-up

    1 infraction

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  6. Required

    5 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure that air vents are clean and free from dust and/or debris
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
  7. Follow-up

    0 infractions

  8. Required

    3 infractions

    • Manual dishwashing requirements are met (C)
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  9. Required

    1 infraction

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are tight, smooth, and non-absorbent
  10. Required

    3 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after re-heating
  11. Follow-up

    0 infractions

  12. Required

    3 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Manual dishwashing requirements are met (C)
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
  13. Follow-up

    1 infraction

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
  14. Required

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
      • Ensure ceilings are kept clean and in good repair
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure that air vents are clean and free from dust and/or debris
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