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Three Seasons Ice Cream Parlour

4875 Rainham Rd Selkirk ON N0A 1P0 · Food Take Out

Official record from Haldimand-Norfolk →

Inspection summary

Three Seasons Ice Cream Parlour has been inspected 5 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since April 24, 2025. The most recent inspection, on August 13, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 August 13, 2026. For example: Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)

  • 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 2 separate inspections, most recently on August 8, 2025. For example: Either manual or mechanical dishwashing provided (C)

  • 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 July 31, 2025. For example: Food premises is protected against the entry and harbouring of pests (C)

  • 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 2 times on August 13, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on August 13, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)

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.

5 inspections

  1. Required

    6 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Remove all materials not associated with the daily operation of the premises
    • Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with single-service towels or an air dryer
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  2. Follow-up

    0 infractions

  3. Follow-up

    3 infractions

    • Either manual or mechanical dishwashing provided (C)
      • Provide a drying rack that is of corrosion resistant material
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Remove all materials not associated with the daily operation of the premises
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  4. Required

    8 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
    • Either manual or mechanical dishwashing provided (C)
      • Provide a drying rack that is of corrosion resistant material
    • 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)
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure furniture is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
    • Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Ensure sanitary facility is kept clean and sanitary
      • Equip sanitary facility with liquid soap in a dispenser
      • Equip sanitary facility with single-service towels or an air dryer
  5. Required

    1 infraction

    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded

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