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Twisted Bar

1502 Niagara Stone Rd, Niagara-on-the-Lake ON L0S 1J0 · Restaurant

Official record from Niagara Region →

Inspection summary

Twisted Bar has been inspected 12 times by Niagara Region Public Health since December 9, 2024. The most recent inspection, on August 18, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 8 times across 6 separate inspections, most recently on December 8, 2025. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

  • 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 4 times across 3 separate inspections, most recently on August 18, 2026. For example: Hot holding is adequate and maintained at 60°C (140°F) or higher.

  • 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 across 2 separate inspections, most recently on March 3, 2026. For example: Mechanical dishwashing is properly constructed, designed and 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 March 3, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 5 separate inspections, most recently on August 18, 2026. For example: Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.

About this data

These results come from Niagara Region 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
  2. Re-inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Mechanical dishwashing is properly constructed, designed and maintained.
  4. Routine Inspection

    7 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Utensils are maintained in a clean and sanitary condition.
    • Single-service articles are kept in such a manner and place to prevent their contamination.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Utensils are used whenever possible to avoid direct contact with food.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  5. Routine Inspection

    3 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  6. Re-inspection

    0 infractions

  7. Re-inspection

    1 infraction

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  8. Re-inspection

    1 infraction

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  9. Routine Inspection

    8 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Utensils are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Utensils are used whenever possible to avoid direct contact with food.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Ready-to-eat foods are separate from raw food preparation surfaces and/or utensils.
  10. Re-inspection

    0 infractions

  11. Re-inspection

    1 infraction

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  12. Routine Inspection

    5 infractions

    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Utensils are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

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