No Frills
1 618 Huron Street, Stratford ON N5A 6S6 · Supermarket
Inspection summary
No Frills has been inspected 8 times by Huron Perth Public Health since November 21, 2023. The most recent inspection, on June 12, 2026, recorded 3 infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 7 times across 5 separate inspections, most recently on June 12, 2026. For example:
Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
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 3 times across 2 separate inspections, most recently on July 24, 2025. For example:
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C 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 2 times across 2 separate inspections, most recently on June 12, 2026. For example:
Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
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 May 30, 2024. For example:
Floors are tight, smooth, non-absorbent and maintained clean and in good repair
About this data
These results come from Huron Perth 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.
8 inspections
- Follow-up
3 infractions
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Used food equipment not in good repair
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
- Used racks not of readily cleanable design
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Required
3 infractions
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Used food equipment not in good repair
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
- Used racks not of readily cleanable design
- Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
- Follow-up
0 infractions
- Follow-up
3 infractions
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
- Selling potentially hazardous foods at internal temperature between 4°C and 60°C
- Frozen foods are kept frozen until sold or prepared for use
- Failed to maintain frozen food in frozen state until sold
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Required
2 infractions
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Follow-up
0 infractions
- Required
2 infractions
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Food premise not maintained with clean floors in food-handling room
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Floors are tight, smooth, non-absorbent and maintained clean and in good repair
- Required
0 infractions