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MISS HAWKESBURY

254 Main Street West, Hawkesbury, K6A 2H6 · Restaurant

Official record from Eastern Ontario →

Inspection summary

MISS HAWKESBURY has been inspected 11 times by Eastern Ontario Health Unit (EOHU) since September 18, 2024. The most recent inspection, on August 26, 2026, recorded 5 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 10 times across 9 separate inspections, most recently on August 26, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 5 times across 5 separate inspections, most recently on August 26, 2026. For example: Food protected from potential contamination and adulteration

  • 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 across 2 separate inspections, most recently on February 3, 2026. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • 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 2 times across 2 separate inspections, most recently on February 3, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 8, 2024. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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. Required

    5 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  2. Follow-up

    0 infractions

  3. Follow-up

    1 infraction

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  4. Required

    5 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
  5. Required

    4 infractions

    • Proper use and storage of clean utensils (including single service utensils)
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  6. Required

    4 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  7. Required

    1 infraction

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  8. Required

    3 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
  9. Required

    6 infractions

    • Proper use and storage of clean utensils (including single service utensils)
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration
    • Thermometers used to verify food preparation and storage temperatures
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  10. Follow-up

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene
  11. Required

    7 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • General housekeeping is satisfactory
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Adequate protection against the entry of insects, birds, rodents, and other pests

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