Skip to content
Loading map…

Haywood's Family Restaurant

2344 Courtright Line, Brigden ON N0N 1B0 · Restaurant

Official record from Lambton →

Inspection summary

Haywood's Family Restaurant has been inspected 9 times by Lambton Public Health since November 25, 2024. The most recent inspection, on August 12, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 8 times across 6 separate inspections, most recently on August 12, 2026. For example: Either manual or mechanical dishwashing is provided.

  • 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 6 times across 5 separate inspections, most recently on August 12, 2026. For example: Food is held at 4°C (40°F) or less.

  • 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 4 times across 4 separate inspections, most recently on August 12, 2026. For example: Raw food products are separated from ready-to-eat food products during storage and handling.

  • 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 4 times across 4 separate inspections, most recently on November 24, 2025. For example: There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.

  • 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 once on November 14, 2025. For example: Hand washing basin is maintained and kept adequately supplied.

About this data

These results come from Lambton 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.

9 inspections

  1. Required

    3 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder.
    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Either manual or mechanical dishwashing is provided.
      • Fail to provide an approved method of manual or mechanical dishwashing.
  2. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
      • Fail to provide sufficient detergent or chemicals for washing or sanitizing.
  3. Follow-up

    1 infraction

    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to contact a licensed pest control operator for insect / rodent / pest treatment and control.
  4. Required

    5 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to protect food from potential contamination.
    • Either manual or mechanical dishwashing is provided.
      • Fail to provide an approved method of manual or mechanical dishwashing.
    • Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
      • Fail to use an acceptable method for the wash, rinse, sanitize technique.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to contact a licensed pest control operator for insect / rodent / pest treatment and control.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
      • Signs of infestation were observed.
  5. Required

    6 infractions

    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide soap from a dispenser in the food preparation area.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
      • Fail to use an acceptable method for the wash, rinse, sanitize technique.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to adequately control pests within the premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
      • Fail to ensure premise is kept free of conditions that may lead to the harbouring or breeding of pests.
      • Fail to maintain records of pest control measures for at least one year .
  6. Follow-up

    2 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in storage or on display with a food grade cover.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
  7. Required

    4 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
      • Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in storage or on display with a food grade cover.
    • Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
      • Fail to ensure hot water sanitizer is maintained at 82°C or greater for at least 10 seconds.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
  8. Required

    2 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide an accurate indicating thermometer in an easy-to-read location.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to ensure wiping cloths are handled properly (sanitizing solution used).
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
  9. Required

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website