Hank De Koning Limited
1768 Highway 6 Port Dover ON N0A 1N1 · Restaurant
Inspection summary
Hank De Koning Limited has been inspected 7 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since December 24, 2024. The most recent inspection, on September 15, 2026, found no infractions.
2 of 7 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 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 4 separate inspections, most recently on July 3, 2026. For example:
Manual dishwashing requirements are met (C)
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 2 separate inspections, most recently on January 13, 2026. For example:
Food protected from contamination or adulteration (C)
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on August 1, 2025. For example:
Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
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.
7 inspections
- Required
0 infractions
- Required
2 infractions
- Manual dishwashing requirements are met (C)
- Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater for at least 45 seconds
- 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)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Manual dishwashing requirements are met (C)
- Required
2 infractions
- 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)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Food protected from contamination or adulteration (C)
- Store all food, including beverages, off the floor to prevent contamination
- 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)
- Required
1 infraction
- 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)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- 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)
- Required
2 infractions
- 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)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Ensure equipment, utensils and multi-service articles and food contact surfaces are of sound and tight construction
- 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)
- Required
0 infractions
- Complaint
2 infractions
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Ensure sanitary facility is in good repair
- Food protected from contamination or adulteration (C)