The Butcher The Baker

26 Wellington Street, Stratford ON N5A 2L2 · Butcher Shop

17 inspections

1. Follow-upJul 6, 2026

   0 infractions

2. ComplaintJun 22, 2026

   5 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with clean floors in food-handling room
   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to provide handwashing stations with adequate supplies
   • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
     • Failed to ensure equipment surface sanitized as necessary
     • Failed to ensure facility surface sanitized as necessary
   • Food is protected from contamination and adulteration
     • Failed to protect food from contamination or adulteration
   • At least one certified food handler or supervisor on the premise during every hour the premise is operating
     • Failed to ensure presence of food handler or supervisor during all hours of operation
3. Follow-upApr 13, 2026

   0 infractions

4. RequiredMar 19, 2026

   5 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with clean floors in food-handling room
   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to maintain handwashing stations
     • Failed to provide handwashing stations with adequate supplies
   • Records of all pest control measures that are undertaken in the premise shall be maintained
     • Failed to maintain records of pest control measures taken
     • Failed to retain records of pest control measures taken for one year
   • 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 cleaned as necessary
     • Failed to ensure equipment surface sanitized as necessary
     • Failed to ensure facility surface sanitized as necessary
   • Food is protected from contamination and adulteration
     • Failed to protect food from contamination or adulteration
5. RequiredSep 17, 2025

   0 infractions

6. RequiredMay 29, 2025

   0 infractions

7. RequiredJan 30, 2025

   0 infractions

8. RequiredSep 24, 2024

   0 infractions

9. Follow-upJun 21, 2024

   0 infractions

10. Follow-upJun 20, 2024

    0 infractions

11. RequiredJun 20, 2024

    5 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner permitting adverse effect on food
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • 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
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
12. RequiredJan 10, 2024

    0 infractions

13. RequiredDec 19, 2023

    2 infractions

    • 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 in good repair
    • Food safety procedures for manufactured meat products are developed, approved and followed
      • Failed to develop written food safety procedures in relation to manufactured meat products
14. Follow-upDec 15, 2023

    4 infractions

    • 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 in good repair
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Food safety procedures for manufactured meat products are developed, approved and followed
      • Failed to develop written food safety procedures in relation to manufactured meat products
      • Failed to ensure food safety procedures in relation to manufactured meat products followed
    • Manufactured meats are subjected to a process that would make the product safe to eat and appropriate records kept
      • Failed to create records of manufactured meat products
      • Failed to maintain records of manufactured meat products
15. RequiredDec 12, 2023

    13 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers
      • Failed to provide handwashing stations with adequate supplies
      • Used handwashing station other than for handwashing of employees
    • 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 in good repair
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
      • Failed to retain records of pest control measures taken for one year
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
      • Sanitized utensils using agent for which test reagent not readily available
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • 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
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage racks designed to protect against contamination
      • Used racks not of readily cleanable design
    • Food handlers refrain from any conduct that could result in contamination of food or food areas
      • Failed to ensure food handler in food premise refrains from conduct that could result in contamination of food areas
    • Food handler washes hands as necessary to prevent contamination of food or food areas
      • Failed to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas
    • Food safety procedures for manufactured meat products are developed, approved and followed
      • Failed to develop written food safety procedures in relation to manufactured meat products
      • Failed to ensure food safety procedures in relation to manufactured meat products followed
    • Manufactured meats are subjected to a process that would make the product safe to eat and appropriate records kept
      • Failed to create records of manufactured meat products
      • Failed to maintain records of dates products used in manufacturing of meat products received
16. RequiredApr 14, 2023

    0 infractions

17. RequiredFeb 1, 2023

    0 infractions