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Piper's Pub & Grill

4094 Highway 11 E, Ramore ON P0K 1R0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Piper's Pub & Grill has been inspected 26 times by Porcupine Health Unit since July 7, 2022. The most recent inspection, on October 8, 2026, recorded 3 infractions.

8 of 26 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 13 times across 8 separate inspections, most recently on July 30, 2025. For example: Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]

  • 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 October 8, 2026. For example: Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]

  • 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 4 times across 4 separate inspections, most recently on October 8, 2026. For example: All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]

  • 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 4 times across 4 separate inspections, most recently on February 10, 2026. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on June 5, 2025. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

About this data

These results come from Porcupine Health Unit, 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.

26 inspections

  1. Required

    3 infractions

    • Constant supply of hot and cold potable water. [s. 7(3)]
      • Fail to provide food premise with adequate potable water supply (493/17-7(3)(a)-465CRX)
    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Ice not made from potable water (493/17-26(5)-465CRX)
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
  2. Reinspection

    0 infractions

  3. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Fail to remove garbage when necessary to maintain sanitary condition (493/17-12-55MIN)
  4. Reinspection

    0 infractions

  5. Required

    2 infractions

    • Constant supply of hot and cold potable water. [s. 7(3)]
      • Improvement required.
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
  6. Reinspection

    0 infractions

  7. Required

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
  8. Required

    2 infractions

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  9. Reinspection

    2 infractions

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Improvement required.
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  10. Required

    3 infractions

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine (493/17-19(b)-120MOD)
  11. Required

    1 infraction

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement required.
  12. Reinspection

    0 infractions

  13. Required

    5 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
      • Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  14. Required

    2 infractions

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Distribute potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
  15. Reinspection

    0 infractions

  16. Reinspection

    2 infractions

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Improvement required.
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  17. Reinspection

    3 infractions

    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Improvement required.
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  18. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
  19. Reinspection

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
  20. Complaint

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with floors in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
  21. Required

    0 infractions

  22. Required

    1 infraction

    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
  23. Required

    0 infractions

  24. Required

    4 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
  25. Required

    0 infractions

  26. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)

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