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Homestead - Restaurant (main floor)

263512 Southgate RD 26, Durham ON N0G1R0 · Restaurant

Official record from Grey Bruce →

Inspection summary

Homestead - Restaurant (main floor) has been inspected 17 times by Grey Bruce Health Unit (Grey Bruce Public Health) since August 17, 2023. The most recent inspection, on August 14, 2026, found no infractions.

4 of 17 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 16 times across 10 separate inspections, most recently on August 6, 2026. For example: Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary

  • 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 8 times across 7 separate inspections, most recently on August 6, 2026. For example: Food is 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 4 times across 4 separate inspections, most recently on July 3, 2025. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 August 6, 2026. For example: 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

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 12, 2026. For example: Toxic or poisonous substances are stored and used appropriately

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

17 inspections

  1. Routine

    0 infractions

  2. Routine

    4 infractions

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • 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
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  3. Follow-up

    2 infractions

    • Multi-service articles are cleaned and sanitized after each use
    • Ice for food or drink is from potable water and maintained in a sanitary manner
  4. Routine

    7 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Ventilation system is maintained
    • Mechanical dishwashers constructed, designed and maintained properly
    • Multi-service articles are cleaned and sanitized after each use
    • Toxic or poisonous substances are stored and used appropriately
    • Food is protected from contamination and adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
  5. Routine

    2 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Ice for food or drink is from potable water and maintained in a sanitary manner
  6. Routine

    4 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
  7. Routine

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
  8. Routine

    1 infraction

    • Ventilation system is maintained
  9. Follow-up

    0 infractions

  10. Routine

    5 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
    • Multi-service articles are cleaned and sanitized after each use
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Frozen foods are kept frozen until sold or prepared for use
  11. Routine

    4 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Multi-service articles are cleaned and sanitized after each use
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • 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
  12. Follow-up

    0 infractions

  13. Routine

    2 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Ice for food or drink is from potable water and maintained in a sanitary manner
  14. Follow-up

    0 infractions

  15. Follow-up

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  16. Follow-up

    2 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
  17. Routine

    4 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Stored ice in unsanitary manner
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