Twisted Lemon Restaurant
3 Norton St W. Cayuga ON N0A 1E0 · Restaurant
Inspection summary
Twisted Lemon Restaurant has been inspected 6 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since December 5, 2024. The most recent inspection, on October 6, 2026, found no infractions.
5 of 6 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: Food temperature control and Cleaning and sanitizing.
The last 3 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.
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 on September 24, 2025. For example:
Potentially hazardous food is maintained at 4°C (40°F) or less (C)
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 once on September 24, 2025. For example:
Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (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.
6 inspections
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
3 infractions
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
- Accurate thermometers are available on site (NC)
- Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Required
0 infractions
- Required
0 infractions
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