Skip to content
Loading map…

The Mill

20 John Pound Rd, Tillsonburg ON N4G 0B9 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

The Mill has been inspected 5 times by Southwestern Public Health since April 30, 2025. The most recent inspection, on May 26, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on April 15, 2026. For example: Mechanical dishwasher operation and maintenance

  • 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 3 times across 2 separate inspections, most recently on November 27, 2025. For example: Food premises has pest control program and no live animals

  • 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 once on May 26, 2026. For example: Food protected from contamination and adulteration

  • 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 April 15, 2026. For example: Temperature control for storage of potentially hazardous foods

  • 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 5 separate inspections, most recently on May 26, 2026. For example: Food premises maintenance

About this data

These results come from Southwestern 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. Required

    3 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • store foods off the floor
  2. Required

    6 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
    • Storage of food
      • store foods off the floor
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods contain indicating easy-to-read thermometers
  3. Required

    4 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
  4. Required

    5 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
      • store foods off the floor
  5. Required

    1 infraction

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation

Nearby inspected facilities

Own this business? Add a badge to your website