Tony's Corner Xpress
127 Argyle St S. Caledonia ON N3W 1J1 · Restaurant
Inspection summary
Tony's Corner Xpress has been inspected 4 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since March 20, 2025. The most recent inspection, on September 21, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.
The last 2 inspections in a row found no infractions. 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 once on September 9, 2025. For example:
Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on September 9, 2025. For example:
All food is processed in a manner that makes the food safe to eat (C)
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.
4 inspections
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- All food is processed in a manner that makes the food safe to eat (C)
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Transfer foods to shallow containers, or use an ice bath, to speed up the cooling process
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Equip sanitary facility with liquid soap in a dispenser
- All food is processed in a manner that makes the food safe to eat (C)
- Required
0 infractions
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