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Trixie's Saloon

520 Louisa Street, Ayton ON N0G1C0 · Restaurant

Official record from Grey Bruce →

Inspection summary

Trixie's Saloon has been inspected 7 times by Grey Bruce Health Unit (Grey Bruce Public Health) since October 12, 2023. The most recent inspection, on October 1, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 10 times across 5 separate inspections, most recently on October 1, 2026. For example: Food is protected from contamination and adulteration

  • 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 8 times across 7 separate inspections, most recently on October 1, 2026. For example: Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

7 inspections

  1. Routine

    3 infractions

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
  2. Routine

    2 infractions

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
  3. Routine

    3 infractions

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  4. Routine

    3 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  5. Routine

    1 infraction

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  6. Routine

    2 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  7. Routine

    4 infractions

    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service containers
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Used shelves not of readily cleanable design

Nearby inspected facilities

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