Healthy places Food safety Health Inspect Oxford Inspection results

Inspection results

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Thank you for checking in for public health inspection results. We are currently undergoing website maintenance.

Look for a new and improved website for searching inspection results for food premises, swimming pools, personal service settings and more for premises in Oxford County, Elgin County and St. Thomas later this year.

In the meantime, if you would like to know the results of an inspection for a particular premises in Oxford County, please contact our Environmental Health team at 519-421-9901 ext. 3520. Please include the name of the premises you are looking for and the address or approximate location.


Adulteration- Foods are adulterated when a harmful substance is added, making it unfit for consumption

Autoclave - A piece of equipment that is used to sterilize critical equipment/devices. An autoclave uses pressure in combination with heat and time to achieve sterilization. Chemical autoclaves use a disinfectant in combination with heat, pressure and time.

Automatic sensing device - A device that measures and controls the concentration of disinfectant (chlorine or bromine).

Clean- The action of removing visible soil and debris through the use of soap and warm water

Corrected During Inspection (CDI)- Non-Compliance items that are corrected during the time of inspection

Critical infraction- An infraction that presents an immediate or potential health hazard that needs to be corrected promptly

Crosscontamination- The transfer of harmful material such as pathogens from one item to another

Cyanuric acid - A chemical use to stabilize FAC levels in a pool. Without cyanuric acid, the chlorine will dissipate faster from exposure to the sun's ultraviolet rays.

Danger zone- The temperature range between 4°C (40°F) and 60°C (140°F) where harmful pathogens in food will grow rapidly

DIN (Drug Identification Number) - An 8-digit number assigned by Health Canada to a drug product marketed in Canada. Products with a DIN have been evaluated and authorized for sale in Canada.

Dipper well- A basin with continuously running water that is used to store scoops in between servings

FAC (Free Available Chlorine) - The chlorine that is available to sanitize the water.

Follow-up inspection- Follow-up visits to a food premises conducted by a Public Health Inspector to verify that previously identified infractions have been corrected. Re-inspections are performed within a period of time based on how severe the infraction was

Food borne illness- An illness caused by eating food contaminated with pathogens or toxins

GFCI - A device that shuts off an electric power circuit when it detects that current is flowing along an unintended path, such as through water or a person.

Hazardous food- Any food item that can potentially support the growth of micro-organisms that make people sick.This includes food products such as meat, poulty, fish, shellfish, dairy products and cut fruit and vegetables

High risk- Food premises that are inspected a minimum of three (3) times a year, prepare hazardous food (food that could potentially make people sick), and meet at least one of the following criteria: 1) serve a high-risk population; 2) use processes involving many preparation steps and foods frequently implicated as the cause of foodborne illness; or 3) implicated or confirmed as the source of foodborne illness/outbreak

Invasive procedure - Any procedure intended to break the skin (e.g. tattooing, micro pigmentation, piercing, electrolysis, acupuncture etc.).

Medium risk- Food premises that are inspected a minimum of two (2) times a year and meet one or more of the following criteria: 1) prepare hazardous food without meeting the criteria for high risk; or 2) prepare non-hazardous food with extensive handling or high volume

Low risk- Food premises that are inspected a minimum of once a year, do not prepare hazardous food and meet one or more of the following criteria: 1) serve pre-packaged hazardous food (food that could potentially make people sick); 2) prepare and/or serve non-hazardous food without meeting the criteria for medium risk; 3) used or non-hazardous foods only; or 4) there are public health concerns related mainly to sanitation and maintenance

Multi-service item- Any container or utensil that is intended for repeated use

Non-critical infraction- An infraction that presents minimal health risk but should be corrected within a reasonable time frame

Ontario Food Premises Regulation- The Ontario Food Premises Regulation, O. Reg. 562 (as amended) is the primary piece of legislation outlining the minimum food safety requirements that all food establishments in Ontario must meet at all times

Ontario Health Promotion and Protection Act- The Ontario Health Protection and Promotion Act, R. S. O. 1990, C.H.7 (as amended) provides the fundamental structure for the organization and delivery of public health programs and services, the prevention of the spread of disease and the protection and promotion of the health of the people of Ontario

Owner/Operator- A person who has responsibility for and control over all activities carried out in a food premises

Pathogens- Any micro-organism that can cause people to become ill

pH - A measure of the acidity of the water. The pH scale goes from 0 to 14, where pH 7 is neutral.

Potable water- Drinking water of sufficient quality to be safe for human consumption

Public Health Inspector- Public health inspectors are trained and certified professionals who are required to evaluate and monitor health and safety hazards in the community. They are designated as Provincial Offences Officers who enforce government regulations relating to food safety, sanitation, safe water and other environmental health issues

Raw food- Foods that need further processing or cooking before consumption. Examples are raw meats and unwashed produce

Ready-to-eat foods- Foods that need no further processing or cooking before consumption. Examples are deli-meats and washed produce

Routine inspection- Public Health Inspectors (PHI) visit food premises on a routine basis to inspect the physical environment and equipment and observe the practices of food handlers to ensure premises are being operated in accordance with food safety regulations

Sanitize or Sanitation- The reduction of pathogens to a safe level using either approved chemicals or high temperatures

Sanitizer- A chemical used to effectively sanitize various food contact surfaces and equipment. The chemical used must be a provincially-approved sanitizer (chlorine, quaternary ammonium or iodine)

Single-use - Disposable items that are designed to be used once as they cannot be adequately cleaned and disinfected or sterilized.

Single service utensils- Any disposable container or eating utensil that is to be used only once

Skin antiseptic - A chemical agent that destroys micro-organisms on human skin or mucous membranes.

Sterilization - Results in destruction of all forms of microbial life; this includes bacteria, viruses, spores and fungi. Sterilization is required when processing critical equipment.

Spore test - A test that is used to ensure an autoclave is achieving sterility. A package of living spores is processed in an autoclave. The package is then sent to an accredited laboratory to incubate the spores. If anything is alive, the autoclave is not achieving sterility.

TA (Total Alkalinity) - A measure of the total alkaline substances found in the pool water. When the TA is within the proper range, it helps to prevent rapid changes in pH.

Vacuum relief mechanism - Helps prevent suction entrapment. When a drain is blocked by a person or object the mechanism detects the change in pressure and shuts down the motor, allowing the person or object to be released.