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Symposium Cafe

58 King George Rd, Brantford ON N3R 5K4 · Restaurant

Official record from Brant County →

Inspection summary

Symposium Cafe has been inspected 12 times by Brant County Health Unit since February 6, 2025. The most recent inspection, on July 14, 2026, recorded 3 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 9 separate inspections, most recently on July 14, 2026. For example: Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred

  • 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 12 times across 9 separate inspections, most recently on July 14, 2026. For example: Food protected from contamination or adulteration

  • 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 7 times across 4 separate inspections, most recently on September 26, 2025. For example: Food premise is protected against the entry of, breeding of and harbouring of rodents/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 5 times across 4 separate inspections, most recently on July 14, 2026. For example: Food is held at 4°C (40°F) or less

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 6, 2025. For example: Hand washing basin with supplies of soap and paper towels in dispensers

About this data

These results come from Brant County 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.

12 inspections

  1. Required

    3 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store and handle ice in a sanitary manner
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
  2. Follow-up

    0 infractions

  3. Required

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food storage equipment designed to protect food from contamination?
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
  4. Follow-up

    1 infraction

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  5. Required

    4 infractions

    • Either mechanical or manual dishwashing is provided
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Food storage equipment designed to protect food from contamination?
  6. Complaint

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Protect against entry, harbouring and breeding of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Proof of adequate pest control
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
  7. Required

    1 infraction

    • Food storage equipment designed to protect food from contamination?
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
  8. Follow-up

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  9. Complaint

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
    • Proof of adequate pest control
  10. Follow-up

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
    • Proof of adequate pest control
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers refrain from conduct causing contamination of food and food areas
  11. Follow-up

    6 infractions

    • Separate hand washing basin provided for food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Refrigeration and hot-holding equipment maintained
  12. Required

    8 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
      • Construct and arrange equipment to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises (s.7)
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Food protected from contamination or adulteration
    • Food is held at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods.
    • Food handlers who come into contact with food/utensils do so in a sanitary manner

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