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The Plaice Restaurant

981 Garrison Rd, Fort Erie ON L2A 1N8 · Restaurant

Official record from Niagara Region →

Inspection summary

The Plaice Restaurant has been inspected 14 times by Niagara Region Public Health since October 28, 2024. The most recent inspection, on August 6, 2026, recorded 1 infraction.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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 4 times across 4 separate inspections, most recently on July 14, 2026. For example: Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

  • 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 3 separate inspections, most recently on July 14, 2026. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • 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 3 times across 3 separate inspections, most recently on July 14, 2026. For example: Hot holding is adequate and maintained at 60°C (140°F) or higher.

  • 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 across 3 separate inspections, most recently on February 23, 2026. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on December 30, 2025. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

About this data

These results come from Niagara Region 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.

14 inspections

  1. Re-inspection

    1 infraction

    • Floors, walls and ceilings are kept clean and are in good repair.
  2. Routine Inspection

    5 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
  3. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  4. Routine Inspection

    6 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  5. Re-inspection

    3 infractions

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  6. Routine Inspection

    3 infractions

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    5 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food is obtained from an inspected source.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  9. Re-inspection

    0 infractions

  10. On Demand

    3 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  11. Re-inspection

    0 infractions

  12. Routine Inspection

    4 infractions

    • Records are retained on premise.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Certified food handler is onsite.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  13. Re-inspection

    0 infractions

  14. Routine Inspection

    3 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Certified food handler is onsite.
    • Floors, walls and ceiling are well maintained and in good repair.

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