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SMOKEHOUSE TAP AND GRILL, THE

6 OLIPHANT ST, BRIGHTON ON K0K 1H0 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

SMOKEHOUSE TAP AND GRILL, THE has been inspected 12 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 15, 2024. The most recent inspection, on August 12, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The last 4 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 17 times across 6 separate inspections, most recently on August 26, 2025. For example: Either mechanical or manual dishwashing must be 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 6 times across 3 separate inspections, most recently on April 29, 2025. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 3 times across 3 separate inspections, most recently on May 2, 2025. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 once on April 25, 2025. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

  • 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 6 times across 4 separate inspections, most recently on May 6, 2025. For example: Food handler completed food handler training.

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    1 infraction

    • Either mechanical or manual dishwashing must be provided.
  6. Required

    3 infractions

    • Either mechanical or manual dishwashing must be provided.
    • Testing reagent used to determine concentration of sanitizer.
    • Utensils sanitized manually as prescribed in the regulation.
  7. Follow-up

    1 infraction

    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  8. Follow-up

    3 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Either mechanical or manual dishwashing must be provided.
    • Food handler completed food handler training.
  9. Required

    14 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
      • Fail to use food contact equipment and or utensils that are free from cracks, crevices and open seams
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange furniture in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
      • Fail to provide drainage racks that are corrosion-resistant
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized manually as prescribed in the regulation.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
      • Fail to equip sanitary facility with a durable, easy to clean waste receptacle
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
      • Fail to ensure completion of food handler training by food handler or supervisor
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler washes hands as necessary
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained to permit clean and sanitary ceilings
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
      • Food premise not maintained with clean walls and in good repair in food handling and food storage rooms
      • Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
  10. Required

    18 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
      • Fail to use food contact equipment and or utensils that are free from cracks, crevices and open seams
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange furniture in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning, drying and polishing utensils
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
      • Fail to use clean cloths and towels in good repair for cleaning, drying and polishing utensils
      • Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
      • Used cloths and towels for purpose other than for cleaning, drying and polishing utensils
      • Used cloths and towels for purpose other than for cleaning food contact surfaces
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
      • Fail to provide drainage racks that are corrosion-resistant
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
      • Fail to equip sanitary facility with a durable, easy to clean waste receptacle
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler washes hands as necessary
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained to permit clean and sanitary ceilings
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
      • Food premise not maintained with clean walls and in good repair in food handling and food storage rooms
      • Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Hand washing station used other than for hand washing of employees
  11. Follow-up

    0 infractions

  12. Required

    3 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Utensils sanitized mechanically as prescribed in the regulation.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms

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