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Park House

168 West Street, Goderich ON N7A 2K9 · Restaurant

Official record from Huron Perth →

Inspection summary

Park House has been inspected 13 times by Huron Perth Public Health since April 5, 2023. The most recent inspection, on October 9, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 6 times across 4 separate inspections, most recently on June 17, 2025. For example: Utensils other than multi-service articles are cleaned and sanitized as often as necessary

  • 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 February 19, 2026. For example: Food is protected from contamination and adulteration

  • 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 June 17, 2025. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 June 17, 2025. For example: Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer

  • 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 June 17, 2025. 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.

13 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    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
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to clean utensils as often as necessary
      • Failed to sanitize utensils as often as necessary
    • 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
  6. Required

    0 infractions

  7. Follow-up

    0 infractions

  8. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
  9. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
  10. Follow-up

    0 infractions

  11. Required

    3 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
      • Sanitized utensils in iodine solution of less than 25 p.p.m.
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize multi-service articles after use
      • Failed to sanitize utensils as often as necessary
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Used shelves not of readily cleanable design
  12. Required

    0 infractions

  13. Required

    1 infraction

    • Food is protected from contamination and adulteration

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