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Quickie

1006 Broad St Dunnville ON N1A 3A2 · Convenience / Variety

Official record from Haldimand-Norfolk →

Inspection summary

Quickie has been inspected 12 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since February 12, 2025. The most recent inspection, on July 23, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 February 12, 2026. For example: Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)

  • 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 July 21, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • 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 21, 2026. For example: Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)

  • 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 3 times across 3 separate inspections, most recently on July 21, 2026. For example: All hand washing stations supplied are adequately supplied (NC)

  • 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 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.

12 inspections

  1. Follow-up

    0 infractions

  2. Required

    4 infractions

    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
  3. Follow-up

    0 infractions

  4. Required

    3 infractions

    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  5. Follow-up

    0 infractions

  6. Required

    5 infractions

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Food protected from contamination or adulteration (C)
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Remove all materials not associated with the daily operation of the premises
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  7. Follow-up

    0 infractions

  8. Required

    8 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Use toxic and/or poisonous substances in a manner which prevents contamination of food
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after re-heating
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Remove all materials not associated with the daily operation of the premises
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure cabinets are clean and free from dust and/or debris
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
  9. Follow-up

    2 infractions

    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  10. Follow-up

    0 infractions

  11. Follow-up

    0 infractions

  12. Required

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
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