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Holiday Inn-Riverside Grill

150 George St N, Peterborough ON K9J3G5 · Food Safety

Official record from Peterborough →

Inspection summary

Holiday Inn-Riverside Grill has been inspected 10 times by Peterborough Public Health (now part of Lakelands Public Health) since November 25, 2024. The most recent inspection, on August 20, 2026, recorded 4 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 11 times across 6 separate inspections, most recently on August 20, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 August 18, 2026. For example: Utensils sanitized mechanically as prescribed in the regulation.

  • 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 3 times across 3 separate inspections, most recently on August 18, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 once on August 20, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on March 30, 2026. For example: Floor and floor coverings are tight, smooth and non-absorbent.

About this data

These results come from Peterborough Public Health (now part of Lakelands 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.

10 inspections

  1. Follow-up

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  2. Required

    4 infractions

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82 degrees Celsius for 10 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to provide adequate number of hand wash stations
  3. Required

    0 infractions

  4. Follow-up

    1 infraction

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provided clean wash water between 60 degrees Celsius and 71 degrees Celsius.
      • Fail to ensure mechanical equipment provide rinse water at 82 degrees Celsius for 10 seconds
  5. Required

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provided clean wash water between 60 degrees Celsius and 71 degrees Celsius.
      • Fail to ensure mechanical equipment provide rinse water at 82 degrees Celsius for 10 seconds
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
  6. Required

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  7. Required

    1 infraction

    • Ventilation must be maintained as prescribed in the regulation.
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
  8. Required

    3 infractions

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to provide an easily readable thermometer for the dishwashing and sanitizing temperatures
    • Food is safe to eat.
      • Fail to store and handle ice in a sanitary manner
    • Adequate number of conveniently located and maintained hand wash stations are provided
  9. Follow-up

    3 infractions

    • Ventilation must be maintained as prescribed in the regulation.
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Floor and floor coverings are tight, smooth and non-absorbent.
  10. Required

    5 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Adequate number of conveniently located and maintained hand wash stations are provided

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