Werger's Delicatessen
B-213 Queen St Dunnville ON N1A 1H8 · Food Take Out
Inspection summary
Werger's Delicatessen has been inspected 9 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since December 10, 2024. The most recent inspection, on July 24, 2026, recorded 1 infraction.
1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.
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 July 21, 2026. For example:
Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
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 7 times across 4 separate inspections, most recently on July 21, 2026. 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)
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 July 21, 2026. For example:
Potentially hazardous food is maintained at 4°C (40°F) or less (C)
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 2 times across 2 separate inspections, most recently on April 23, 2026. For example:
Food premises is protected against the entry and harbouring of pests (C)
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 3 times across 2 separate inspections, most recently on April 23, 2026. For example:
Dedicated hand washing stations provided for food handlers (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.
9 inspections
- Required
1 infraction
- Manufactured meat that is transported, handled, distributed, displayed, stored, sold or offered for sale can be identified back to the manufacturing plant (NC)
- Identify meat processing plant of origin by a tag, stamp or label affixed to the manufactured meat product
- Manufactured meat that is transported, handled, distributed, displayed, stored, sold or offered for sale can be identified back to the manufacturing plant (NC)
- 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)
- Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Adjust or repair the refrigeration unit immediately
- Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Equip sanitary facility with single-service towels or an air dryer
- 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)
- Follow-up
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Adjust or repair the refrigeration unit immediately
- Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Follow-up
4 infractions
- Either manual or mechanical dishwashing provided (C)
- Provide a drying rack that is of corrosion resistant material
- Manual dishwashing requirements are met (C)
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
- Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater for at least 45 seconds
- 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 utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- Ensure displayed food is enclosed in a manner to prevent contamination
- Ensure utensils and multi-service articles are stored in a manner preventing contamination
- Either manual or mechanical dishwashing provided (C)
- Required
7 infractions
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations situated for convenient access by food handlers
- Food premises is protected against the entry and harbouring of pests (C)
- Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Either manual or mechanical dishwashing provided (C)
- Provide a drying rack that is of corrosion resistant material
- Food protected from contamination or adulteration (C)
- Ensure displayed food is enclosed in a manner to prevent contamination
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are tight, smooth, and non-absorbent
- Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
- Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Equip sanitary facility with single-service towels or an air dryer
- Dedicated hand washing stations provided for food handlers (C)
- Required
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Ensure sanitary facility is in good repair
- Equip sanitary facility with single-service towels or an air dryer
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Follow-up
0 infractions
- Required
2 infractions
- Single-service containers and articles are kept free from contamination (C)
- Store single-service containers and articles in a manner preventing contamination
- Pest control records are available on site (NC)
- Have records available for review by a medical officer of health or a public health inspector upon request
- Single-service containers and articles are kept free from contamination (C)
- Complaint
5 infractions
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations are unobstructed and accessible for hand washing
- Ensure hand washing stations are only used for the purpose of hand washing of employees
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Manual dishwashing requirements are met (C)
- Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
- Food protected from contamination or adulteration (C)
- Ensure utensils and multi-service articles are stored in a manner preventing contamination
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers wash hands as often as necessary to prevent the contamination of food and food areas
- Dedicated hand washing stations provided for food handlers (C)