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The Blyth Inn Inc.

422 Queen Street, Blyth ON N0M 1H0 · Restaurant

Official record from Huron Perth →

Inspection summary

The Blyth Inn Inc. has been inspected 13 times by Huron Perth Public Health since April 27, 2023. The most recent inspection, on August 18, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 8 times across 6 separate inspections, most recently on April 1, 2026. For example: Mechanical dishwashers constructed, designed and maintained properly

  • 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 5 times across 5 separate inspections, most recently on August 21, 2025. For example: Ice for food or drink is from potable water and maintained in a sanitary manner

  • 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 2 times across 2 separate inspections, most recently on April 9, 2025. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

  • 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 4 times across 3 separate inspections, most recently on August 21, 2025. For example: Ventilation system is maintained

  • 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 3 times across 3 separate inspections, most recently on August 18, 2026. For example: Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use

About this data

These results come from Huron Perth 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. Required

    1 infraction

    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to operate mechanical dishwasher according to certification from NSF International for commercial use
  2. Follow-up

    0 infractions

  3. Required

    2 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface sanitized as necessary
  4. Required

    1 infraction

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with wash water temperature thermometer
  5. Required

    4 infractions

    • Ventilation system is maintained
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to maintain mechanical dishwasher according to certification from NSF International for commercial use
    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Stored ice in unsanitary manner
  6. Required

    3 infractions

    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to maintain mechanical dishwasher according to certification from NSF International for commercial use
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
  7. Follow-up

    0 infractions

  8. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
  9. Required

    1 infraction

    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Handled ice in unsanitary manner
  10. Follow-up

    0 infractions

  11. Required

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with smooth floor surface where food handled
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of readily cleanable form
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  12. Follow-up

    0 infractions

  13. Required

    5 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
    • Ventilation system is maintained
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination

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