The Family Shed Trailer
212 St Patrick St Port Dover ON N0A 1N0 · Mobile Preparation Premises
Inspection summary
The Family Shed Trailer has been inspected 3 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since June 13, 2025. The most recent inspection, on June 26, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions.
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.
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded once on June 13, 2025. For example:
Multi-service articles, utensils and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (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.
3 inspections
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Multi-service articles, utensils and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
- Multi-service articles, utensils and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
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