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Heartland Restaurant

1051 South East Frontage Road, McBride, V0J 2E0 · Restaurant

Official record from Northern Health →

Inspection summary

Heartland Restaurant has been inspected 7 times by Northern Health Authority since May 17, 2023. The most recent inspection, on February 11, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 February 10, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 3 separate inspections, most recently on August 10, 2023. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

  • 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 3 separate inspections, most recently on February 10, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 February 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 10, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Northern Health Authority, 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

  1. Follow-Up Inspection

    0 infractions

  2. Complaint Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pizza dough is store inside a refrigerator that cannot maintained 4°C. Potentially hazardous food must be stored 4°C or under to prevent pathogen growth.
      • Corrective Action: Operator moved dough cooler that can maintain 4°C. Do not use your refrigerator for potentially hazardous food until it can be repair or replaced.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Salad inside cooler and frozen pickles inside freezer are not covered and protected from contamination.
      • Corrective Action: Operator to ensure all food items are covered when stored inside cooler or freezer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. Cloths once used can harbour and allow for pathogen growth if left as used at room temperature.
      • Corrective Action: Demonstrated to employees on how to mix a sanitizer (chlorine) solution of 100ppm. Store wiping cloths in a sanitizing solution of 100 ppm chlorine for both kitchen and front of house for cleaning food contact surfaces.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paint on cooler shelves and dry storage area are peeling and not in good order. Food storage area should be durable and easily cleanable. Peeling paint and raw wood is not easily cleanable.
      • Corrective Action: Operator to re-paint or replace shelves.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No hand soap is provided for adequate hand washing in kitchen. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only for handwashing. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: All staff on site does not have FOODSAFE.
      • Corrective Action: Operator ensure at least one staff have FOODSAFE or equivalent when restaurant is in operation.
  3. Routine Inspection

    2 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The wall behind the dishwashing area was not maintained in good repair. The tiles were missing and the dry wall/ foam were visible in one of the corner. Wall surfaces are unsuitable, unsatisfactory, or in disrepair. *These kind of conditions can promote the growth of mould, and/or provide the hiding and breeding space to the pest.
      • Corrective Action: An operator shall ensure that a food establishment is of sound construction and in a good state of repair and is so designed as to facilitate the effective cleaning and sanitizing of it and all equipment, utensils and surfaces with which food comes into contact in it.
    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) The bulk food containers were stored on the floor in the walk-in cooler. *To protect the food from contamination, do not store food items directly on the floor of the walk-in cooler. All food and equipment must be stored at least 15 cm (6 inches) off the ground to prevent contamination.
      • Corrective Action: Manager moved all the items on the shelves. This violation was corrected onsite.
  4. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Mechanical Chemical Dishwasher was not able to achieve a final rinse concentration of 50 ppm – 100 ppm at time of inspection. Public health significance - Inadequate sanitation of utensils does not reduce the microbial load to a safe level on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator was advised to adjust the chlorine concentration for the bucket feeding the dishwasher. It was tested to be at 100 ppm after correction during inspection. Operator to regularly monitor chlorine levels using the test strips
  5. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (cheese, sliced mushrooms, meat slices) stored at 9.8°C (internal temperature measured with a probe thermometer) in the refrigeration unit in the back prep area. All food items were in the cooler for more than 4 hours. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator voluntarily discarded food items at the time of inspection. Operator to ensure that this refrigeration unit is not used for storage of potentially hazardous foods until it is able to maintain temperature under 4°C. Ensure signage is posted showing that the cooler is out of order. Have the refrigeration unit repaired/replaced as needed.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine Chemical Dishwasher was not dispensing chlorine at the minimum required concentration of 50-100 ppm. It was observed that the sanitizer bucket feeding the machine was emptied. There was no extra bucket of bleach solution available to be used for the dishwasher at the time of inspection. Public health significance - Inadequate sanitation of utensils does not reduce the microbial load to a safe level on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator to ensure manual dishwashing and sanitization of the dishes is done until the dishwasher is able to dispense 50-100 ppm of chlorine. Operator to get chlorine sanitizer for the dishwasher. Monitor sanitizer concentrations daily using the test strips and maintain written logs for the same. Always have extra chlorine buckets in the store for backup.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed on the shelves and floor in the dry food storage area. Public Health Significance - Mice feces and can carry disease and contaminate food that can lead to spread of foodborne illnesses.
      • Corrective Action: Operator to clean and sanitize areas with mouse droppings in dry storage and other food storage areas. Contact a pest control company and implement pest control practices to monitor and reduce pest activity.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris, grease, and grime in various areas of the restaurant (under the dishwashing sink, behind the food storage containers). This can affect sanitation and attract pests.
      • Corrective Action: Regularly clean and sanitize all food contact surfaces, underneath and behind the equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
  6. Follow-Up Inspection

    2 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed on the shelves and floor of the dry food storage room and under the grill station. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness.
      • Corrective Action: Operator to clean and sanitize areas with mouse droppings in dry storage and food storage areas and contact a pest control company to implement pest control practices to monitor and reduce pest activity.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap was observed under the back screen door opening into the food premises. Public Health Significance - Gaps in the doors can act as entry points for the pests which can further lead to spread of foodborne diseases.
      • Corrective Action: Operator to have the screen door repaired to have all the gaps sealed in order prevent the entry of pests into the food premises and to keep the other door closed till the time the screen door is not repaired.
  7. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods were held in two cold holding units with an internal temperature measured with a probe thermometer at ~10 degrees Celsius. Public Health Significance - Potentially hazardous foods must be stored below 4°C to prevent the growth of dangerous micro-organisms that can cause foodborne illness.
      • Corrective Action: Operator to discard potentially hazardous foods in cold holding units and discontinue use of the two units until they have been serviced or replaced and can maintain a temperature below 4°C.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products in the dry storage area were observed in open plastic bags beside mouse droppings. Public Health Significance - Food products must be stored in sealed pest proof containers free of pests feces to prevent the contamination of food with potential pathogens that lead to foodborne illness.
      • Corrective Action: Operator to use sealed pest proof containers to protect food from contamination. Mouse droppings must be cleaned and shelving unit must be cleaned and sanitized.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment was observed for use as scoops to obtain dry food products at the time of inspection. Public Health significance - Scoops must be stored separately from food products to prevent hand contact that can contaminate food product with potential pathogens.
      • Corrective Action: Do not store scoops in food product. Store food scoops in a manner that does not lead to contamination and ensure they are cleaned and sanitized frequently.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer (bleach) rinse solution was observed to be in use for chemical dish washer at the time of inspection. Public Health Significance - Chemical (bleach) dish washer must provide a sanitizer concentration of 50-100 ppm to allow for effective sanitation of dishware to prevent the spread of potential pathogens that can lead to foodborne illness.
      • Corrective Action: Please have the dishwasher supplied with active sanitizer (bleach) solution. Monitor (with test strips to confirm effective concentration) and record concentration regularly to detect when the sanitizer must be refilled.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed on the shelves and floor of the dry food storage room and under the grill station. Two fly traps were observed full of flies in the storage room in the back of the food premise. Public Health Significance - Mice feces and flies can carry disease and contaminate food that can lead to foodborne illness.
      • Corrective Action: Operator to clean and sanitize mouse droppings in dry storage and food storage areas and contact a pest control company. Replace fly traps and implement pest control practices to monitor and reduce pest activity.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap was observed under the back screen door opening into the food premises. Public Health Significance - Gaps in the doors can act as entry points for the pests which can further lead to spread of foodborne diseases.
      • Corrective Action: Operator to have the screen door repaired to have all the gaps sealed in order prevent the entry of pests into the food premises.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed grease build up and food debris accumulated under and behind the equipment. Public Health Significance - Grease and food debris build up can attract pests and promote unsanitary conditions that can lead to spread of foodborne illnesses amongst the consumers.
      • Corrective Action: Operator to ensure areas under and behind the equipment and the food premises in general is thoroughly cleaned and sanitized and is maintained in a sanitary condition.

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