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The Country Fork

1048 Bay Street Port Rowan ON N0E 1M0 · Restaurant

Official record from Haldimand-Norfolk →

Inspection summary

The Country Fork has been inspected 5 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since December 11, 2024. The most recent inspection, on June 11, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 7, 2025. For example: Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 11, 2026. For example: All food is processed in a manner that makes the food safe to eat (C)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.

5 inspections

  1. Required

    1 infraction

    • All food is processed in a manner that makes the food safe to eat (C)
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
      • Transfer foods to shallow containers, or use an ice bath, to speed up the cooling process
      • Reheat food to original cooking temperatures within 2 hours
      • Ensure reheated foods are only used once, then discarded
  2. Required

    0 infractions

  3. Follow-up

    0 infractions

  4. Required

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure furniture is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
      • Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
  5. Required

    0 infractions

Nearby inspected facilities

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