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Stag's Head Pub & Grill

22 Bond St E, Oshawa ON L1G 1A9 · Food Safety Inspections

Official record from Durham Region →

Inspection summary

Stag's Head Pub & Grill has been inspected 6 times by Durham Region Health Department since February 10, 2025. The most recent inspection, on July 28, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 February 10, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 once on July 28, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 once on February 10, 2025. For example: Food protected from potential contamination and/or adulteration

  • 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 3 times across 3 separate inspections, most recently on July 28, 2026. For example: General housekeeping is satisfactory

  • 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 October 22, 2025. For example: Minimum of 1 Certified Food Handler per hour of operation?

About this data

These results come from Durham Region Health Department, 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. Routine

    2 infractions

    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
      • * Evidence of pests observed
      • Operator to ensure food premise shall be protected against the entry of pest
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
  2. Routine

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
  3. Re-Inspection

    0 infractions

  4. Routine

    2 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to equip facility with a supply of soap or detergent
      • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
  5. Routine

    3 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
  6. Routine

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
      • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
      • Operator to ensure all foods are covered in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
      • Operator to ensure the washroom facilities are maintained clean and in good repair

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