Skip to content
Loading map…

Stirling Pub and Eatery

4300 Drummond Rd, Niagara Falls ON L2E 6C3 · Restaurant

Official record from Niagara Region →

Inspection summary

Stirling Pub and Eatery has been inspected 13 times by Niagara Region Public Health since April 17, 2025. The most recent inspection, on September 28, 2026, recorded 1 infraction.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Protecting food from contamination.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 4 separate inspections, most recently on March 20, 2026. For example: Toxic and poisonous substances are labelled and stored separately from food.

  • 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 4 times across 4 separate inspections, most recently on September 19, 2025. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • 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 3 times across 3 separate inspections, most recently on May 11, 2026. For example: Washrooms are provided, properly equipped, in good repair and maintained in a 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 once on August 21, 2025. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • 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 17, 2025. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

About this data

These results come from Niagara Region 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • Records are retained on premise.
  2. Routine Inspection

    2 infractions

    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Certified food handler is onsite.
  3. Re-inspection

    2 infractions

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Certified food handler is onsite.
  4. Routine Inspection

    6 infractions

    • Toxic and poisonous substances are labelled and stored separately from food.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Certified food handler is onsite.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  5. Routine Inspection

    6 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Utensils are maintained in a clean and sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Certified food handler is onsite.
  6. On Demand

    1 infraction

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  7. Re-inspection

    4 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food premise is kept clean and maintained in a sanitary condition.
  8. Re-inspection

    2 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Certified food handler is onsite.
  9. Re-inspection

    2 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Certified food handler is onsite.
  10. Routine Inspection

    8 infractions

    • Garbage and waste collection and removal is satisfactory.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Certified food handler is onsite.
    • Utensils are maintained in a clean and sanitary condition.
  11. Re-inspection

    0 infractions

  12. Re-inspection

    3 infractions

    • Certified food handler is onsite.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food premise is kept clean and maintained in a sanitary condition.
  13. Routine Inspection

    4 infractions

    • Certified food handler is onsite.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food premise is kept clean and maintained in a sanitary condition.

Nearby inspected facilities

Own this business? Add a badge to your website