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Indian Grocery & Takeout

7 1020 Ontario Street, Stratford ON N5A 6Z3 · Food Take Out

Official record from Huron Perth →

Inspection summary

Indian Grocery & Takeout has been inspected 17 times by Huron Perth Public Health since January 23, 2023. The most recent inspection, on July 10, 2026, recorded 1 infraction.

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

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.

  • 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 14 times across 8 separate inspections, most recently on July 10, 2026. For example: Surfaces of equipment and facilities 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 6 times across 4 separate inspections, most recently on March 24, 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 October 30, 2024. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 3 times across 3 separate inspections, most recently on April 26, 2024. For example: Records of all pest control measures that are undertaken in the premise shall be maintained

  • 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 once on January 23, 2023. For example: Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer

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.

17 inspections

  1. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
  2. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  3. Required

    1 infraction

    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service containers
  4. Required

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
  5. Required

    0 infractions

  6. Required

    4 infractions

    • 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
      • Used food equipment not in good repair
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to clean utensils as often as necessary
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
  7. Follow-up

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
    • 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
  8. Required

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
      • Food premise not maintained with clean walls in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  9. Follow-up

    0 infractions

  10. Required

    2 infractions

    • 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
      • Used food equipment not in good repair
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
  11. Required

    1 infraction

    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
  12. Required

    0 infractions

  13. Required

    6 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
      • Food premise not maintained with clean walls in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
    • Levels of illumination required under the Building Code are maintained in the food premises
      • Failed to provide required illumination during all hours of operation
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  14. Follow-up

    0 infractions

  15. Required

    6 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
      • Food premise not maintained with clean ceiling in food-handling room
    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service containers
    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
      • Failed to remove garbage/waste when necessary to maintain sanitary condition
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  16. Follow-up

    0 infractions

  17. Required

    9 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room [clause 7 (1) (g)]
    • Single-service containers and articles are stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service containers [clause 7 (1) (h)]
    • Adequate number of handwashing stations situated for convenient access, that are maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies [clause 7 (3) (c)]
    • Garbage and wastes, including liquid, are collected and removed as often as necessary
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests [subsection 13 (1)]
      • Failed to protect against harbouring of pests [subsection 13 (1)]
      • Failed to protect against breeding of pests [subsection 13 (1)]
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary [section 22]
      • Failed to ensure equipment surface sanitized as necessary [section 22]
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration [subsection 26 (1)}
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in hot-holding equipment [clause 30 (b)]
    • 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 [section 32]

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