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Maitland Shore Store

659 Port Maitland Rd Dunnville ON N1A 2W6 · Convenience / Variety

Official record from Haldimand-Norfolk →

Inspection summary

Maitland Shore Store has been inspected 2 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since July 2, 2026. The most recent inspection, on July 8, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 4 times on July 2, 2026. For example: Either manual or mechanical dishwashing provided (C)

  • 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 2 times on July 2, 2026. For example: Food premises is protected against the entry and harbouring of pests (C)

  • 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 July 2, 2026. For example: Food protected from contamination or adulteration (C)

  • 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 July 2, 2026. For example: Accurate thermometers are available on site (NC)

  • 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 once on July 2, 2026. For example: The premises is operated and maintained free from conditions that may constitute as a health hazard or adversely affect the sanitary operation of the premises (C)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.

2 inspections

  1. Follow-up

    0 infractions

  2. Required

    11 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Either manual or mechanical dishwashing provided (C)
      • Provide a two-compartment sink of sufficient size for the cleaning and sanitizing of utensils
      • Closure Required
    • Manual dishwashing requirements are met (C)
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Provide sufficient detergent or chemicals for washing and sanitizing
      • Closure Required
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
      • Closure Required
    • Food protected from contamination or adulteration (C)
      • Ensure ice cream scoops are kept in a dipper-well with constant running water or maintained in a manner preventing bacterial growth
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • The premises is operated and maintained free from conditions that may constitute as a health hazard or adversely affect the sanitary operation of the premises (C)
      • Ensure the premises is free from conditions that may constitute as a health hazard
      • Closure Required
    • Notice of intention to commence operation provided (NC)
      • Provide notice of an intention to begin operation of a food premise to the medical officer of health
      • Provide owner name, contact information and location of food premise in notice
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure ceilings are kept clean and in good repair
      • Ensure walls are tight, smooth, and non-absorbent
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Sanitizer test kits are available (NC)
      • Ensure sanitizing test kits are readily available where the sanitization takes place
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods

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