Hive
A 13 Main Street N, Bayfield ON N0M 1G0 · Pre-Package Only
Inspection summary
Hive has been inspected 3 times by Huron Perth Public Health since June 11, 2024. The most recent inspection, on May 4, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded 3 times on June 10, 2025. For example:
Manual dishwashing method for cleaning and sanitizing utensils is appropriate
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded 2 times across 2 separate inspections, most recently on June 10, 2025. For example:
Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
Handwashing and staff hygieneHigher risk
Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.
Recorded once on May 4, 2026. For example:
Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
About this data
These results come from Huron Perth 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.
3 inspections
- Required
1 infraction
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Failed to provide handwashing stations with adequate supplies
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Required
4 infractions
- Manual dishwashing method for cleaning and sanitizing utensils is appropriate
- Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
- Sanitized utensils in chlorine solution for less than 45 seconds
- Utensils other than multi-service articles are cleaned and sanitized as often as necessary
- Failed to sanitize utensils as often as necessary
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
- Manual dishwashing method for cleaning and sanitizing utensils is appropriate
- Required
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher