United Africa International Village Festival
20 Lion Park Arenan 20 Edge Street, Brantford ON N3T 6H1 · Special Event Vendor
Inspection summary
United Africa International Village Festival has been inspected 2 times by Brant County Health Unit since July 2, 2025. The most recent inspection, on July 9, 2026, recorded 4 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded once on July 9, 2026. For example:
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Protecting food from contaminationHigher risk
This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.
Recorded once on July 9, 2026. For example:
Food protected from contamination or adulteration
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded once on July 9, 2026. For example:
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Food safety training and certificationLower risk
Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.
Recorded once on July 9, 2026. For example:
Food handlers who come into contact with food/utensils do so in a sanitary manner
About this data
These results come from Brant County 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.
2 inspections
- Required
4 infractions
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Food protected from contamination or adulteration
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Required
0 infractions