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Sunnyside Grill

670 Balm Beach Rd E, Midland ON L4R 0J7 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Sunnyside Grill has been inspected 8 times by Simcoe Muskoka District Health Unit since January 31, 2025. The most recent inspection, on August 25, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 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 9 times across 5 separate inspections, most recently on August 5, 2026. For example: Either mechanical or manual dishwashing must be provided.

  • 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 August 5, 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 once on July 22, 2026. For example: Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.

  • 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 once on October 10, 2025. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled 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 7 times across 5 separate inspections, most recently on August 5, 2026. For example: General Housekeeping Satisfactory

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.

8 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    5 infractions

    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • 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
    • Utensils sanitized manually as prescribed in the regulation.
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82° Celsius for 10 seconds
      • Fail to ensure mechanical equipment provided clean wash water between 60° Celsius and 71° Celsius.
  3. Routine

    2 infractions

    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82° Celsius for 10 seconds
      • Fail to ensure mechanical equipment provided clean wash water between 60° Celsius and 71° Celsius.
  4. 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.
      • Fail to provide hot and cold running water under pressure
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
    • 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
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82° Celsius for 10 seconds
      • Fail to ensure mechanical equipment provided clean wash water between 60° Celsius and 71° Celsius.
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
    • 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
  5. Routine

    1 infraction

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
  6. Routine

    1 infraction

    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
  7. Routine

    2 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to provide hot and cold running water under pressure
    • 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
  8. Routine

    5 infractions

    • Operator provided notice of intention to commence to operate a food premise including name, contact information and location of premise.
      • Operator failed to include name, contact information or location in notice of intention to commence food premise
    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • 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 retain pest control records for one year
    • 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.
      • Improper processing
      • Improper thawing

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