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Touchstone Grill

1869 Muskoka Rd 118 W, Bracebridge ON P1L 1W8 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Touchstone Grill has been inspected 11 times by Simcoe Muskoka District Health Unit since November 1, 2024. The most recent inspection, on July 16, 2026, recorded 2 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 6 times across 4 separate inspections, most recently on April 16, 2026. For example: Utensils sanitized mechanically as prescribed in the regulation.

  • 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 16, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 April 16, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 across 2 separate inspections, most recently on May 27, 2025. For example: Refrigeration and hot-holding equipment 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 once on May 27, 2025. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District Health Unit, 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.

11 inspections

  1. Routine

    2 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
  2. Follow-up

    0 infractions

  3. Routine

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
  4. Follow-up

    0 infractions

  5. Follow-up

    1 infraction

    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
  6. Follow-up

    0 infractions

  7. Follow-up

    2 infractions

    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
  8. Routine

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean ceilings and/or in good repair
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
  9. Routine

    3 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in container bearing identifying labels
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
  10. Follow-up

    0 infractions

  11. Routine

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
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