Wayside Dining Lounge
10680 Sunset Road, Talbotville Ontario N0L 2K0 · Restaurant
Inspection summary
Wayside Dining Lounge has been inspected 11 times by Southwestern Public Health since December 3, 2024. The most recent inspection, on September 15, 2026, found no infractions.
3 of 11 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.
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.
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 6 times across 5 separate inspections, most recently on August 7, 2026. For example:
Sanitizing food contact surfaces and equipment
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 5 times across 5 separate inspections, most recently on July 30, 2026. For example:
Food protected from contamination and adulteration
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 3 times across 3 separate inspections, most recently on July 3, 2025. For example:
Food premises has pest control program and no live animals
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 across 2 separate inspections, most recently on November 6, 2025. For example:
Temperature control for storage of potentially hazardous foods
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 2 times across 2 separate inspections, most recently on June 25, 2025. For example:
Safe storage of toxic/ poisonous substances
About this data
These results come from Southwestern 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.
11 inspections
- Follow-up
0 infractions
- Follow-up
2 infractions
- Food premises provided with adequate access to potable water
- provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
- Sanitizing food contact surfaces and equipment
- ensure that the method of sanitization is appropriate
- Food premises provided with adequate access to potable water
- Required
4 infractions
- Food premises maintenance
- ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
- ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
- Food premises provided with adequate access to potable water
- provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
- Sanitizing food contact surfaces and equipment
- ensure that the method of sanitization is appropriate
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Food premises maintenance
- Follow-up
0 infractions
- Required
3 infractions
- Food premises operation general
- ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Eggs
- ensure eggs from domestic hens are not ungraded or Grade "C"
- Food premises operation general
- Follow-up
0 infractions
- Required
2 infractions
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- Food protected from contamination and adulteration
- Follow-up
1 infraction
- Food premises has pest control program and no live animals
- Required
7 infractions
- Food premises operation general
- ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
- Food premises has pest control program and no live animals
- ensure protection against the entry of pests
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- ensure that the method of sanitization is appropriate
- Safe storage of toxic/ poisonous substances
- ensure toxic/ poisonous substances are kept in a properly labelled container
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- ensure potentially hazardous foods are stored at 60°C and higher
- Storage of food
- store foods off the floor
- store foods in containers that can be readily cleaned and sanitized
- Food premises operation general
- Required
4 infractions
- Acceptable sanitizing method and testing
- provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- ensure that the method of sanitization is appropriate
- Safe storage of toxic/ poisonous substances
- ensure toxic/ poisonous substances are kept in a properly labelled container
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Acceptable sanitizing method and testing
- Required
4 infractions
- Food premises operation general
- ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
- Food premises maintenance
- ensure every room is kept free from materials and equipment not regularly used in the room
- Food premises free of conditions that attract pests
- ensure premises free from conditions that could lead to the harbouring or breeding of pests.
- Acceptable sanitizing method and testing
- Food premises operation general