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The Honey Tree

131 Albert Street, Stratford ON N5A 3K5 · Bakery

Official record from Huron Perth →

Inspection summary

The Honey Tree has been inspected 8 times by Huron Perth Public Health since July 14, 2023. The most recent inspection, on May 7, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 3 times across 2 separate inspections, most recently on April 17, 2026. For example: Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on April 17, 2026. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

  • 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 2 times across 2 separate inspections, most recently on April 17, 2026. For example: Surfaces of equipment and facilities are cleaned and sanitized as often as necessary

  • 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 once on July 14, 2023. For example: Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 2 separate inspections, most recently on April 17, 2026. For example: Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food

About this data

These results come from Huron Perth 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.

8 inspections

  1. Follow-up

    0 infractions

  2. Required

    10 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 health hazard
      • Food premise maintained in manner adversely affecting sanitary operation
    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with smooth floor surface where food handled
      • Food premise not maintained with non-absorbent floor surface where food handled
      • Food premise not maintained with tight floor surface where utensils cleaned
      • Food premise not maintained with smooth floor surface where utensils cleaned
      • Food premise not maintained with non-absorbent floor surface where utensils cleaned
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of walls
      • Food premise not maintained with clean walls in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
      • Food premise not maintained to keep food-handling room free from equipment not regularly used
    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
      • Failed to remove garbage/waste when necessary to maintain sanitary condition
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
      • Failed to protect against harbouring of pests
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
    • 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
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Used racks not of readily cleanable design
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Follow-up

    0 infractions

  6. Required

    4 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
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
      • Food premise not maintained with clean ceiling in food-handling room
    • 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
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
  7. Follow-up

    0 infractions

  8. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • 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

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