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Oggi Bistro

16 Ontario St, Grimsby ON L3M 3G8 · Restaurant

Official record from Niagara Region →

Inspection summary

Oggi Bistro has been inspected 21 times by Niagara Region Public Health since November 4, 2024. The most recent inspection, on August 19, 2026, recorded 2 infractions.

5 of 21 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 6 times across 5 separate inspections, most recently on August 19, 2026. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 3 times across 3 separate inspections, most recently on August 11, 2026. For example: Premise is protected against the entry of pests.

  • 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 3 times across 2 separate inspections, most recently on August 11, 2026. For example: Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

  • 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 once on April 20, 2026. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • 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 August 6, 2025. For example: Fine: $160 - Fail to provided handwashing stations with adequate supplies

About this data

These results come from Niagara Region 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.

21 inspections

  1. Re-inspection

    2 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food premise is kept clean and maintained in a sanitary condition.
  2. Re-inspection

    4 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  3. Routine Inspection

    11 infractions

    • Floors, walls and ceilings are kept clean and are in good repair.
    • Certified food handler or supervisor is on site during all operating hours.
    • Food contact equipment, utensils and service articles are maintained in a clean and sanitary condition.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Premise is protected against the entry of pests.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
    • Food is protected from potential contamination
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  4. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  5. Routine Inspection

    2 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Floors, walls and ceiling are well maintained and in good repair.
  6. Routine Inspection

    0 infractions

  7. Re-inspection

    0 infractions

  8. On Demand

    5 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  9. Conviction

    1 infraction

    • Fine: $160 - Fail to provided handwashing stations with adequate supplies
  10. Conviction

    1 infraction

    • Fine: $590 - Food premise maintained in a manner adversely affecting sanitary operation
  11. Re-inspection

    0 infractions

  12. Re-inspection

    2 infractions

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Floors, walls and ceiling are well maintained and in good repair.
  13. On Demand

    5 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  14. On Demand

    3 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  15. Routine Inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  16. On Demand

    3 infractions

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Records are retained on premise.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  17. Re-inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  19. Re-inspection

    0 infractions

  20. Re-inspection

    2 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Utensils are maintained in a clean and sanitary condition.
  21. Routine Inspection

    2 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.

Nearby inspected facilities

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