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Studs Lonigans Pub

168 Main St, Wasaga Beach ON L9Z 2L2 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Studs Lonigans Pub has been inspected 15 times by Simcoe Muskoka District Health Unit since December 2, 2024. The most recent inspection, on August 4, 2026, recorded 2 infractions.

None of the 15 inspections on record were free of infractions. In the past 12 months there were 9 inspections with 59 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 12 times across 6 separate inspections, most recently on July 23, 2026. 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 10 times across 10 separate inspections, most recently on August 4, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 7 times across 5 separate inspections, most recently on July 23, 2026. For example: Refrigeration and hot-holding equipment 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 4 times across 2 separate inspections, most recently on July 22, 2026. For example: Single service containers and articles kept free from contamination.

  • 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 34 times across 15 separate inspections, most recently on August 4, 2026. For example: Floors, walls and ceilings are clean and in good repair

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.

15 inspections

  1. Follow-up

    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 tight, smooth or non-absorbent floor surface
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
  2. Follow-up

    5 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
    • 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 tight, smooth or non-absorbent floor surface
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  3. Follow-up

    9 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
    • 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 tight, smooth or non-absorbent floor surface
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
      • Handwashing station used other than for handwashing of employees
      • 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 use food contact equipment and or utensils that are free from cracks, crevices and open seams
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
      • Fail to provide refrigeration space of sufficient size
  4. Follow-up

    13 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 tight, smooth or non-absorbent floor surface
    • Single service containers and articles kept free from contamination.
      • Fail to maintain single service containers and articles free from contamination
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
      • Handwashing station used other than for handwashing of employees
      • 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 use food contact equipment and or utensils that are free from cracks, crevices and open seams
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
      • Fail to retain pest control records for one year
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
    • 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
    • Foods kept frozen.
      • Fail to keep frozen food in a frozen state
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
      • Fail to provide refrigeration space of sufficient size
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
  5. Follow-up

    8 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 tight, smooth or non-absorbent floor surface
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
      • Handwashing stations not conveniently accessible by food handlers
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • 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
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
      • Fail to retain pest control records for one year
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
    • 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
  6. Complaint

    10 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 tight, smooth or non-absorbent floor surface
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide adequate number of handwashing stations
      • Fail to provide hot and cold running water under pressure
    • 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 in good repair and or safe condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
      • Fail to retain pest control records for one year
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils at 77° Celsius for 45 seconds
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
    • 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
  7. Routine

    6 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
    • 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 in good repair and or safe condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
    • 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
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
  8. Routine

    2 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
  9. Routine

    4 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
    • 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
    • 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
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  10. Follow-up

    2 infractions

    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  11. Follow-up

    5 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
    • Floors, walls and ceilings are clean and in good repair
    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  12. Routine

    5 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean ceilings and/or 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
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
  13. Complaint

    5 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean ceilings and/or 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
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • General Housekeeping Satisfactory
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to maintain the premises in a clean and sanitary manner
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
  14. 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 handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  15. Follow-up

    1 infraction

    • Floors, walls and ceilings are clean and in good repair

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