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Hearst Restaurant

1112 Front Street, Hearst ON P0L 1N0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Hearst Restaurant has been inspected 12 times by Porcupine Health Unit since October 6, 2022. The most recent inspection, on September 23, 2026, recorded 4 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 4 times across 3 separate inspections, most recently on September 23, 2026. For example: Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]

  • 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 3 separate inspections, most recently on May 28, 2026. For example: Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]

  • 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 once on October 21, 2025. For example: All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]

  • 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 February 12, 2025. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • 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 3 times across 3 separate inspections, most recently on January 20, 2026. For example: At all times, there is at least one certified food handler present every hour of operation. [s.32]

About this data

These results come from Porcupine 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.

12 inspections

  1. Required

    4 infractions

    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
      • Use food equipment not of readily cleanable form (493/17-8(1)(c)-120MOD)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Fail to clean multi-service articles after use (493/17-21(1)-305MAJ)
      • Fail to clean utensils as often as necessary (493/17-21(2)-305MAJ)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Fail to remove waste when necessary to maintain sanitary condition (493/17-12-55MIN)
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
      • Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
  2. Reinspection

    0 infractions

  3. Required

    1 infraction

    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility sanitary (493/17-25(2)-55MIN)
      • Operate food premise – fail to keep sanitary facility with waste receptacle (493/17-25(3)(c)-55MIN)
  4. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Improvement required.
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  5. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
  6. Required

    1 infraction

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
  7. Required

    6 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Fail to ensure food handler in food premise wears clean outer garments (493/17-33(1)(c)-120MOD)
      • Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Fail to sanitize multi-service articles after use (493/17-21(1)-305MAJ)
    • Notice of intent to operate food premises with all required information provided. [s.5]
      • Fail to include name in notice of intention to commence food premise (493/17-5-55MIN)
      • Fail to include contact information in notice of intention to commence food premise (493/17-5-55MIN)
  8. Reinspection

    0 infractions

  9. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    0 infractions

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