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Spark by Hilton

560 Norwich Ave, Woodstock ON N4V 1C6 · Restaurant

Inspection summary

Spark by Hilton has been inspected 6 times by Southwestern Public Health since May 23, 2025. The most recent inspection, on June 9, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on December 2, 2025. For example: Acceptable sanitizing method and testing

  • 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 December 2, 2025. For example: Temperature control for storage of potentially hazardous foods

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.

6 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    2 infractions

    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  4. Follow-up

    0 infractions

  5. Required

    2 infractions

    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  6. Required

    0 infractions

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