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Oxford Grill Inc.

685737 Hwy 2, Woodstock ON N4S 7V9 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

Oxford Grill Inc. has been inspected 6 times by Southwestern Public Health since November 14, 2024. The most recent inspection, on July 23, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 23, 2026. For example: Food protected from contamination and adulteration

  • 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 on November 14, 2024. For example: Acceptable sanitizing method and testing

  • 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 March 5, 2025. For example: Temperature control for storage of potentially hazardous foods

About this data

These results come from Southwestern 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.

6 inspections

  1. Required

    1 infraction

    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  2. Required

    1 infraction

    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  3. Required

    1 infraction

    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  4. Required

    1 infraction

    • Food protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  5. Required

    1 infraction

    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
  6. Required

    2 infractions

    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition

Nearby inspected facilities

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