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Jeff Purveys - Chemong

833 Chemong Rd., Peterborough ON K9H7E6 · Food Safety

Official record from Peterborough →

Inspection summary

Jeff Purveys - Chemong has been inspected 6 times by Peterborough Public Health (now part of Lakelands Public Health) since November 4, 2024. The most recent inspection, on August 17, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 9 times across 5 separate inspections, most recently on August 17, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 7 times across 5 separate inspections, most recently on August 17, 2026. For example: Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

  • 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 across 2 separate inspections, most recently on August 22, 2025. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 6, 2025. For example: Food handler completed food handler training.

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.

6 inspections

  1. Required

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • 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
      • Food premise not maintained with clean walls and in good repair in food handling and food storage rooms
  2. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  3. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 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 food contact surfaces or equipment after each use and as often as necessary
  4. Required

    2 infractions

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
    • 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
  5. Required

    6 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • 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
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60 degrees Celsius or higher
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  6. Required

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

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