Almaguin Highlands Community Living
10416 Hwy 124 Sundridge ON P0A 1Z0 · Restaurant
Inspection summary
Almaguin Highlands Community Living has been inspected 4 times by North Bay Parry Sound District Health Unit since November 19, 2024. The most recent inspection, on October 15, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.
The last 2 inspections in a row found no infractions. 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 2 times on November 19, 2024. For example:
Manual dishwashing: Wash, rinse, sanitize technique
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 once on November 19, 2024. For example:
Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 2 times across 2 separate inspections, most recently on November 27, 2024. For example:
Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
About this data
These results come from North Bay Parry Sound District Health Unit, 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.
4 inspections
- Compliance (Required)
0 infractions
- Compliance (Required)
0 infractions
- Re-inspection
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Compliance (Required)
4 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to use proper wash/rinse/sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
- Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to provide test reagent strips for approved sanitizer
- Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Manual dishwashing: Wash, rinse, sanitize technique
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