SJFM - RAY WOODEY'S CRAFT CHIPPERY (PEDDLER'S VILLAGE)
#878 WEBER ST, WOOLWICH ON N2J 4A9 · Facility
Inspection summary
SJFM - RAY WOODEY'S CRAFT CHIPPERY (PEDDLER'S VILLAGE) has been inspected once by Region of Waterloo Public Health, on June 26, 2025. The most recent inspection, on June 26, 2025, recorded 2 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded once on June 26, 2025. For example:
Food is held at 4°C (40°F) or less
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded once on June 26, 2025. For example:
Manual dishwashing: Wash, rinse, sanitize technique
About this data
These results come from Region of Waterloo 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
- Compliance Inspection
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Food is held at 4°C (40°F) or less
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