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New Amsterdam

223 Queen St Dunnville ON N1A 1H8 · Restaurant

Official record from Haldimand-Norfolk →

Inspection summary

New Amsterdam has been inspected 9 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since March 13, 2025. The most recent inspection, on September 18, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 separate inspections, most recently on July 24, 2026. For example: 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)

  • 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 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (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 May 2, 2025. For example: Food protected from contamination or adulteration (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 once on July 21, 2026. For example: Food premises is protected against the entry and harbouring of pests (C)

  • 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 April 23, 2026. For example: All hand washing stations supplied are adequately supplied (NC)

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.

9 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Follow-up

    1 infraction

    • 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
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
  4. Required

    3 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure screened entrances are maintained in good condition and are kept closed when not in use
    • 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)
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
      • Ensure to change the sanitizing solution when visibly dirty to maintain the required concentration of the solution
      • Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  5. Follow-up

    0 infractions

  6. Follow-up

    1 infraction

    • Only Grade A or B domestic hen eggs are offered for sale, displayed, stored, handled, prepared, processed or distributed (C)
      • Only Grade A or B domestic hen eggs are permitted in a food premises
      • Dispose of ungraded and Grade "C" domestic hen eggs
  7. Required

    5 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • 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 where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wear clean outer garments
    • Only Grade A or B domestic hen eggs are offered for sale, displayed, stored, handled, prepared, processed or distributed (C)
      • Only Grade A or B domestic hen eggs are permitted in a food premises
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
  8. Required

    4 infractions

    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
      • Provide adequate refrigeration space for food storage
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with single-service towels or an air dryer
  9. Required

    0 infractions

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