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LAKESIDE ROADHOUSE

913 PEACE RD, OMEMEE ON K0L 2W0 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

LAKESIDE ROADHOUSE has been inspected 7 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 12, 2024. The most recent inspection, on August 27, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 14 times across 6 separate inspections, most recently on August 20, 2026. For example: Either mechanical or manual dishwashing must be provided.

  • 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 2 times on August 5, 2026. For example: Food in storage protected from contamination.

  • 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 August 5, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 February 12, 2025. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

  • 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 4 times across 2 separate inspections, most recently on April 17, 2026. For example: Food premises shall be equipped and maintained as prescribed in the regulation.

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.

7 inspections

  1. Required

    0 infractions

  2. Follow-up

    2 infractions

    • Either mechanical or manual dishwashing must be provided.
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
  3. Required

    9 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
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with 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
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Food in storage protected from contamination.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
    • 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
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
      • Fail to ensure handwashing station is only used for handwashing of employees
  4. Required

    3 infractions

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with 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 multi-service articles after each use and as often as necessary
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide food premise with adequate potable water supply
  5. Required

    9 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
    • Ventilation must be maintained as prescribed in the regulation.
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with 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
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
      • Fail to process food in a manner safe to eat
    • Food handler completed food handler training.
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  6. Required

    3 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • 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
  7. 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

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