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Tipsy Fox Pub and Grill (The)

101 Main St W, Shelburne ON L0N 1S3 · Restaurant

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Tipsy Fox Pub and Grill (The) has been inspected 3 times by Wellington-Dufferin-Guelph Public Health since March 25, 2026. The most recent inspection, on August 17, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 August 12, 2026. For example: Hazardous food held at 4°C (40°F) or less

  • 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 once on August 12, 2026. For example: Adequate cleaning and sanitizing of food contact surfaces

  • 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 once on March 25, 2026. For example: Handwashing station requirements are met

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on August 12, 2026. For example: Food handler trained and present

  • 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 once on March 25, 2026. For example: Floors, walls, and ceilings maintained in sanitary condition

About this data

These results come from Wellington-Dufferin-Guelph 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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • Food handler trained and present
      • Trained food handler or supervisor not present during all hours of operation (section 32)
    • Hazardous food held at 4°C (40°F) or less
      • Potentially hazardous foods refrigerated at internal temperature above 4°C [clause 30 (a)]
    • Adequate cleaning and sanitizing of food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
  3. Inspection

    4 infractions

    • Food handler trained and present
      • Trained food handler or supervisor not present during all hours of operation (section 32)
    • Food handler handwashing and hygiene requirements are met
      • Food handler does not wash hands as often as necessary to prevent contamination of food areas [clause 33 (1) (e)]
    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
    • Handwashing station requirements are met
      • Adequate supplies not provided at the hand wash station [clause 7 (3) (c)]

Nearby inspected facilities

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