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The Courtyard Bar and Grill

2 Dunlop Dr, St. Catharines ON L2R 1A2 · Restaurant

Official record from Niagara Region →

Inspection summary

The Courtyard Bar and Grill has been inspected 11 times by Niagara Region Public Health since November 3, 2024. The most recent inspection, on September 21, 2026, recorded 3 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 8 times across 4 separate inspections, most recently on December 15, 2025. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

  • 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 December 15, 2025. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

  • 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 4 times across 4 separate inspections, most recently on September 21, 2026. For example: Manual dishwashing is satisfactory.

  • 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 7 times across 5 separate inspections, most recently on December 23, 2025. For example: An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.

  • 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 5 times across 4 separate inspections, most recently on December 23, 2025. For example: Utensils are maintained in a clean and sanitary condition.

About this data

These results come from Niagara Region 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.

11 inspections

  1. Routine Inspection

    3 infractions

    • Floors, walls and ceilings are kept clean and are in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Manual dishwashing is satisfactory.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • Food premise is kept clean and maintained in a sanitary condition.
  4. Re-inspection

    2 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  5. Routine Inspection

    9 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Food premise is kept clean and maintained in a sanitary condition.
  6. Re-inspection

    2 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  7. Routine Inspection

    5 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  8. Re-inspection

    1 infraction

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  9. Routine Inspection

    7 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Utensils are maintained in a clean and sanitary condition.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
  10. Re-inspection

    3 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  11. Routine Inspection

    2 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Certified food handler is onsite.

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