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Impero Bar & Grill

1 219 Silvercreek Pkwy N, Guelph ON N1H 7K4 · Restaurant

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Impero Bar & Grill has been inspected 5 times by Wellington-Dufferin-Guelph Public Health since March 19, 2026. The most recent inspection, on October 9, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on October 1, 2026. For example: Handwashing station requirements are met

  • 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 22, 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 once on June 22, 2026. For example: Manual dishwashing requirements are met

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • Handwashing station requirements are met
      • Adequate number of handwashing stations not provided [clause 7 (3) (c)]
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 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)]
    • 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)]
  5. Inspection

    1 infraction

    • Handwashing station requirements are met
      • Adequate supplies not provided at the hand wash station [clause 7 (3) (c)]

Nearby inspected facilities

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