Skyway Cafe
110 Aviation Avenue, Brantford ON N3T 5L7 · Restaurant
Inspection summary
Skyway Cafe has been inspected 6 times by Brant County Health Unit since November 1, 2024. The most recent inspection, on October 8, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 2 times across 2 separate inspections, most recently on September 23, 2025. For example:
Either mechanical or manual dishwashing is provided
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 2 times across 2 separate inspections, most recently on June 18, 2025. For example:
Food protected from contamination or adulteration
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 across 2 separate inspections, most recently on June 18, 2025. For example:
Food is held at 4°C (40°F) or less
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 once on June 18, 2025. For example:
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on June 18, 2025. For example:
Separate hand washing basin provided for food handlers
About this data
These results come from Brant County 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.
6 inspections
- Required
0 infractions
- Required & Complaint
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Either mechanical or manual dishwashing is provided
- Required
4 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Food protected from contamination or adulteration
- Ensure food handlers refrain from conduct causing contamination of food and food areas
- Ensure food handlers wash hands as often as necessary
- Food is held at 4°C (40°F) or less
- Separate hand washing basin provided for food handlers
- Required
4 infractions
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food processed in a safe manner
- Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
- Refrigeration and hot-holding equipment maintained
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred