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The Lounge Cafe

A-102 Main Street East, Listowel ON N4W 2B6 · Restaurant

Official record from Huron Perth →

Inspection summary

The Lounge Cafe has been inspected 6 times by Huron Perth Public Health since February 4, 2025. The most recent inspection, on October 8, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on October 5, 2026. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 3 times on October 5, 2026. For example: Manual dishwashing method for cleaning and sanitizing utensils is appropriate

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 5, 2026. For example: Food requiring inspection come from approved source

  • 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 October 5, 2026. For example: Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer

  • 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 once on November 27, 2025. For example: Records of all pest control measures that are undertaken in the premise shall be maintained

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.

6 inspections

  1. Follow-up

    0 infractions

  2. Required

    7 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
      • Used handwashing station other than for handwashing of employees
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize multi-service articles after use
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to sanitize utensils as often as necessary
    • Food requiring inspection come from approved source
      • Failed to obtain food from source subject to inspection
    • 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
  3. Required

    1 infraction

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees
  4. Required

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
  5. Follow-up

    0 infractions

  6. Required

    1 infraction

    • 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

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