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Snackrite Foodie Services Inc.

145 Simcoe St, Tillsonburg ON N4G 2J4 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

Snackrite Foodie Services Inc. has been inspected 5 times by Southwestern Public Health since March 13, 2025. The most recent inspection, on July 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 August 19, 2025. For example: Temperature control for storage of potentially hazardous foods

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on March 30, 2026. For example: Food premises maintenance

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 19, 2025. For example: All food is processed in a manner that makes the food safe to eat

About this data

These results come from Southwestern 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.

5 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Food premises provided with adequate access to potable water
  3. Required

    1 infraction

    • Food premises provided with adequate access to potable water
  4. Required

    4 infractions

    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Food premises provided with adequate access to potable water
      • provide an adequate number of handwashing stations that are convenient for access by food handlers
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
  5. Required

    1 infraction

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition

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