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John-Joseph Place

854 2nd Ave West, Owen Sound ON N4K4M5 · Institutional Food Service

Official record from Grey Bruce →

Inspection summary

John-Joseph Place has been inspected 14 times by Grey Bruce Health Unit (Grey Bruce Public Health) since September 14, 2023. The most recent inspection, on September 22, 2026, recorded 5 infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 13 times across 8 separate inspections, most recently on September 22, 2026. For example: Food is protected from contamination and adulteration

  • 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 10 times across 7 separate inspections, most recently on September 22, 2026. For example: 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

  • 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 8 times across 5 separate inspections, most recently on September 22, 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

  • 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 once on February 10, 2024. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 2 times on February 10, 2024. For example: Floors are tight, smooth, non-absorbent and maintained clean and in good repair

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.

14 inspections

  1. Routine

    5 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
    • 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
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  2. Routine

    6 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
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Food is protected from contamination and adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • 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
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
  3. Routine

    0 infractions

  4. Routine

    1 infraction

    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
  5. Routine

    1 infraction

    • 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
  6. Follow-up

    1 infraction

    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  7. Routine

    5 infractions

    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in quaternary ammonium compound solution of less than 200 p.p.m.
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  8. Follow-up

    0 infractions

  9. Routine

    3 infractions

    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • 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
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
  10. Routine

    0 infractions

  11. Follow-up

    0 infractions

  12. Follow-up

    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
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  13. Routine

    7 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 with clean walls in food-handling room
    • 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
      • Used food equipment not of readily cleanable material
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
  14. Routine

    3 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean utensils as often as necessary
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination
      • Used shelves not of readily cleanable design

Nearby inspected facilities

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