Travelodge
300 Bayfield St, Barrie ON L4M 3B9 · Serving Kitchen
Inspection summary
Travelodge has been inspected once by Simcoe Muskoka District Health Unit, on December 9, 2025. The most recent inspection, on December 9, 2025, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times on December 9, 2025. For example:
Testing reagent used to determine concentration of sanitizer.
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 December 9, 2025. For example:
Floors, walls and ceilings are clean and in good repair
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.
1 inspection
- Routine
3 infractions
- Floors, walls and ceilings are clean and in good repair
- Food premises not maintained with clean walls and/or in good repair
- Testing reagent used to determine concentration of sanitizer.
- Fail to use or provide test reagent to determine concentration of sanitizer
- 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
- Floors, walls and ceilings are clean and in good repair
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