Skip to content
Loading map…

Young's Garden

118 Garafraxa St. N, Durham ON N0G1R0 · Restaurant

Official record from Grey Bruce →

Inspection summary

Young's Garden has been inspected 17 times by Grey Bruce Health Unit (Grey Bruce Public Health) since August 15, 2023. The most recent inspection, on August 12, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 15 times across 10 separate inspections, most recently on August 6, 2026. For example: Multi-service articles are cleaned and sanitized after each use

  • 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 9 times across 9 separate inspections, most recently on August 6, 2026. For example: Food is protected from contamination and adulteration

  • 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 once on December 12, 2023. For example: Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams

  • 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 once on August 15, 2023. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

  • 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 4 times across 4 separate inspections, most recently on April 8, 2026. For example: Garbage and wastes, including liquid, are collected, and removed as often as necessary

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

17 inspections

  1. Follow-up

    0 infractions

  2. Routine

    3 infractions

    • Multi-service articles are cleaned and sanitized after each use
    • Food is protected from contamination and adulteration
    • All hen eggs are graded and not Grade “C” eggs
  3. Follow-up

    0 infractions

  4. Routine

    5 infractions

    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
    • Multi-service articles are cleaned and sanitized after each use
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • All hen eggs are graded and not Grade “C” eggs
  5. Routine

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  6. Follow-up

    0 infractions

  7. Routine

    3 infractions

    • Multi-service articles are cleaned and sanitized after each use
    • Food is protected from contamination and adulteration
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  8. Follow-up

    1 infraction

    • Multi-service articles are cleaned and sanitized after each use
  9. Routine

    3 infractions

    • Multi-service articles are cleaned and sanitized after each use
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
  10. Follow-up

    0 infractions

  11. Routine

    4 infractions

    • Multi-service articles are cleaned and sanitized after each use
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  12. Routine

    2 infractions

    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
  13. Follow-up

    0 infractions

  14. Routine

    4 infractions

    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
    • Multi-service articles are cleaned and sanitized after each use
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
  15. Routine

    2 infractions

    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
    • Food is protected from contamination and adulteration
  16. Follow-up

    0 infractions

  17. Routine

    4 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used utensils not of readily cleanable material
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
    • Food is protected from contamination and adulteration

Nearby inspected facilities

Own this business? Add a badge to your website