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Stacked Pancake & Breakfast House

510 Muskoka District Rd West, Bracebridge ON P1L 2G7 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Stacked Pancake & Breakfast House has been inspected 10 times by Simcoe Muskoka District Health Unit since April 9, 2025. The most recent inspection, on July 29, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 4 times across 3 separate inspections, most recently on April 15, 2026. For example: Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.

  • 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 3 times across 2 separate inspections, most recently on November 24, 2025. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 9 times across 7 separate inspections, most recently on July 15, 2026. For example: Floors, walls and ceilings are clean and in good repair

  • 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 2 times across 2 separate inspections, most recently on November 24, 2025. For example: Food handler completed food handler training.

About this data

These results come from Simcoe Muskoka District 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.

10 inspections

  1. Follow-up

    0 infractions

  2. Routine

    2 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
  3. Complaint

    2 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
  4. Routine

    1 infraction

    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  5. Follow-up

    1 infraction

    • General Housekeeping Satisfactory
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
  6. Follow-up

    1 infraction

    • General Housekeeping Satisfactory
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
  7. Routine

    5 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 clean and sanitized
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • General Housekeeping Satisfactory
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
      • Fail to store and handle ice in a sanitary manner
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  8. Routine

    6 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing stations not conveniently accessible by food handlers
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
      • Fail to store and handle ice in a sanitary manner
    • Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60° Celsius or higher
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  9. Follow-up

    0 infractions

  10. Routine

    7 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing stations not conveniently accessible by food handlers
    • 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 clean and sanitized
    • General Housekeeping Satisfactory
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
      • Fail to maintain the premises in a clean and sanitary manner
    • 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 food contact surfaces or equipment after each use and as often as necessary
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
      • Improper cooking
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower

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