Peddie's Jerk House Inc.
104 303 Col Phillips Dr, Shelburne ON L9V 3X7 · Restaurant
Inspection summary
Peddie's Jerk House Inc. has been inspected once by Wellington-Dufferin-Guelph Public Health, on May 11, 2026. The most recent inspection, on May 11, 2026, recorded 4 infractions.
In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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 2 times on May 11, 2026. For example:
Hazardous food held at 60°C (140°F) or above
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 May 11, 2026. For example:
Manual dishwashing requirements are met
About this data
These results come from Wellington-Dufferin-Guelph 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.
1 inspection
- Inspection
4 infractions
- Hazardous food held at 60°C (140°F) or above
- Potentially hazardous foods hot held at internal temperature below 60°C [clause 30 (a)]
- Easily readable, accurate indicating thermometers used to verity food preparation and storage temperature
- Thermometer not provided in refrigeration or hot-holding equipment, or not easily readable [clause 30 (b)]
- Manual dishwashing requirements are met
- Utensils not sanitized in chlorine solution of 100 p.p.m. of available chlorine, at a temperature of 24°C or above, or for at least 45 seconds [clause 19 (b)]
- Adequate cleaning and sanitizing of food contact surfaces
- Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
- Hazardous food held at 60°C (140°F) or above
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