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WIMPY'S DINER - COBOURG

1001 DIVISION ST, COBOURG ON K9A 3J2 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

WIMPY'S DINER - COBOURG has been inspected 11 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since January 21, 2025. The most recent inspection, on July 22, 2026, recorded 1 infraction.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 8 separate inspections, most recently on July 22, 2026. For example: Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

  • 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 8 times across 6 separate inspections, most recently on July 15, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on July 15, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 September 3, 2025. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 6 separate inspections, most recently on July 15, 2026. For example: Floor and floor coverings are tight, smooth and non-absorbent.

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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

  1. Follow-up

    1 infraction

    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
  2. Follow-up

    9 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange furniture in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler washes hands as necessary
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  3. Required

    6 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Food in storage protected from contamination.
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Adequate number of conveniently located and maintained hand wash stations are provided
  4. Required

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • No room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is used for sleeping purposes.
      • Operated food premise in a manner permitting use of room for sleeping
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  5. Required

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Food in storage protected from contamination.
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  6. Follow-up

    3 infractions

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  7. Complaint

    3 infractions

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
      • Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
  8. Follow-up

    0 infractions

  9. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
  10. Follow-up

    0 infractions

  11. Required

    1 infraction

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds

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