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JUDY'S PLACE

21 WILLIAM ST S, LINDSAY ON K9V 3A3 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

JUDY'S PLACE has been inspected 11 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 14, 2024. The most recent inspection, on August 19, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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 6 times across 6 separate inspections, most recently on August 19, 2026. For example: Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

  • 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 4 times across 4 separate inspections, most recently on August 18, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 4 times across 4 separate inspections, most recently on August 18, 2026. For example: Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.

  • 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 4 times across 3 separate inspections, most recently on August 18, 2026. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

  • 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 November 14, 2024. For example: Adequate number of conveniently located and maintained hand wash stations are provided

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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.

11 inspections

  1. Follow-up

    1 infraction

    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  2. Required

    6 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
  3. Required

    1 infraction

    • 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

    1 infraction

    • Floor and floor coverings are tight, smooth and non-absorbent.
  5. Follow-up

    4 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
  6. Required

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Food is safe to eat.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
  7. Required

    3 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
    • Floor and floor coverings are tight, smooth and non-absorbent.
  8. Required

    3 infractions

    • Food is safe to eat.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
  9. Follow-up

    0 infractions

  10. Required

    3 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • 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
      • Fail to maintain temperature as per regulation
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  11. Required

    3 infractions

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies

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