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The Creative BRU-tique

31 Norfolk St N Simcoe ON N3Y 3N6 · General Store

Official record from Haldimand-Norfolk →

Inspection summary

The Creative BRU-tique has been inspected 5 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since December 10, 2024. The most recent inspection, on May 5, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded once on April 28, 2026. For example: Dedicated hand washing stations provided for food handlers (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. Follow-up

    0 infractions

  2. Required

    1 infraction

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
  3. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  4. Required

    1 infraction

    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
  5. Required

    0 infractions

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