Paddy O'Neil's

92 Courthouse Square, Goderich ON N7A 1M7 · Restaurant

15 inspections

1. RequiredMay 14, 2026

   2 infractions

   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to provide handwashing stations with adequate supplies
   • Food is protected from contamination and adulteration
     • Failed to protect food from contamination or adulteration
2. Follow-upApr 8, 2026

   0 infractions

3. Follow-upMar 25, 2026

   2 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with floors in good repair in food-handling room
   • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
4. RequiredFeb 24, 2026

   8 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with floors in good repair in food-handling room
   • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
     • Food premise not maintained with ceilings in good repair in food-handling room
   • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
     • Food premise not maintained with food handling room in sanitary condition
   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to provide handwashing stations with adequate supplies
   • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
     • Failed to protect against entry of pests
   • Food is processed in a manner that makes the food safe to eat
     • Failed to process food in manner safe to eat
   • 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
     • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
   • At least one certified food handler or supervisor on the premise during every hour the premise is operating
     • Failed to ensure completion of food handling training by food handler or supervisor
     • Failed to ensure presence of food handler or supervisor during all hours of operation
5. Follow-upNov 11, 2025

   0 infractions

6. RequiredNov 4, 2025

   3 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with floors in good repair in food-handling room
   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to provide handwashing stations with adequate supplies
   • 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
7. Follow-upJul 25, 2025

   0 infractions

8. RequiredJul 23, 2025

   5 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with floors in good repair in food-handling room
   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to provide handwashing stations with adequate supplies
   • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
     • Failed to ensure equipment surface cleaned as necessary
   • Food is protected from contamination and adulteration
     • Failed to protect food from contamination or adulteration
   • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
     • Failed to provide thermometer in refrigeration equipment
9. RequiredMar 12, 2025

   2 infractions

   • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
     • Food premise not maintained with food handling room in sanitary condition
   • 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
10. Follow-upOct 10, 2024

    0 infractions

11. RequiredOct 2, 2024

    6 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
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain rinse water at 82°C
    • 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
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
12. RequiredAug 14, 2024

    0 infractions

13. RequiredFeb 28, 2024

    4 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
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
14. RequiredAug 17, 2023

    4 infractions

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used equipment not free from cracks in contact with food
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • 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
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
15. RequiredApr 12, 2023

    2 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation