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The Alley Hanover

149 5th Street, Hanover ON N4N 1B7 · Cafeteria

Official record from Grey Bruce →

Inspection summary

The Alley Hanover has been inspected 2 times by Grey Bruce Health Unit (Grey Bruce Public Health) since January 22, 2025. The most recent inspection, on August 6, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 on August 6, 2026. For example: Mechanical dishwashers constructed, designed and maintained properly

  • 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 August 6, 2026. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 August 6, 2026. For example: Food is protected from contamination and 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 2 separate inspections, most recently on August 6, 2026. For example: Floors are tight, smooth, non-absorbent and maintained clean and in good repair

  • 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 August 6, 2026. For example: At least one certified food handler or supervisor on the premise during every hour the premise is operating

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

2 inspections

  1. Routine

    7 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
    • Ventilation system is maintained
    • Mechanical dishwashers constructed, designed and maintained properly
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  2. Routine

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation

Nearby inspected facilities

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