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Hidmona Lounge

99 Wyndham St N, Guelph ON N1H 4E9 · Restaurant

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Hidmona Lounge has been inspected 2 times by Wellington-Dufferin-Guelph Public Health since June 17, 2026. The most recent inspection, on June 24, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times on June 17, 2026. For example: Hazardous food held at 4°C (40°F) or less

  • 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 2 times on June 17, 2026. For example: Manual dishwashing requirements are met

  • 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 once on June 17, 2026. For example: Food protected from contamination and adulteration

  • 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 June 17, 2026. For example: Handwashing station requirements are met

  • 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 once on June 17, 2026. For example: Food handler trained and present

About this data

These results come from Wellington-Dufferin-Guelph 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.

2 inspections

  1. Inspection

    0 infractions

  2. Inspection

    10 infractions

    • Food handler trained and present
      • Trained food handler or supervisor not present during all hours of operation (section 32)
    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Hazardous food held at 4°C (40°F) or less
      • Potentially hazardous foods refrigerated at internal temperature above 4°C [clause 30 (a)]
    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperature
      • Thermometer not provided in refrigeration or hot-holding equipment, or not easily readable [clause 30 (b)]
    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
    • Handwashing station requirements are met
      • Handwashing station not conveniently accessible by food handlers [clause 7 (3) (c)]
    • Furniture, shelving and equipment arranged and constructed to permit sanitary operation and maintenance
      • Furniture, equipment or appliances not constructed or arranged to permit cleaning or to be maintained in sanitary condition (section 9)
    • Manual dishwashing requirements are met
      • Utensils not sanitized in chlorine solution of 100 p.p.m. of available chlorine, at a temperature of 24°C or above, or for at least 45 seconds [clause 19 (b)]
      • Sanitize utensils using agent for which test reagent not readily available [subclause 19 (e) (iii)]
    • Adequate cleaning and sanitizing of food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
    • Sanitary facilities adequately equipped with supplies and maintained in sanitary condition
      • Sanitary facility not kept sanitary, properly equipped, or in good repair [subsection 25 (2)]
      • Sanitary facility not equipped with hot and cold running water or toilet paper [clause 25 (3) (a) (b)]
      • Sanitary facility not equipped with soap, detergent or single service towels or dryer [clause 25 (3) (d) (e)]

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