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Beef N Brand

260 Pinewood Park Dr North Bay ON P1B 8Z4 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Beef N Brand has been inspected 11 times by North Bay Parry Sound District Health Unit since January 22, 2024. The most recent inspection, on June 30, 2026, recorded 4 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Protecting food from contamination.

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.

  • 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 6 times across 5 separate inspections, most recently on June 30, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or lower

  • 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 6 times across 5 separate inspections, most recently on June 30, 2026. For example: Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food

  • 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 4 times across 4 separate inspections, most recently on June 30, 2026. For example: Food protected from potential contamination and/or adulteration

  • 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 2 times across 2 separate inspections, most recently on February 26, 2025. 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 4 times across 4 separate inspections, most recently on June 30, 2026. 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.

11 inspections

  1. Compliance (Required)

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
  2. Re-inspection

    0 infractions

  3. Compliance (Required)

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Food protected from potential contamination and/or adulteration
  4. Compliance (Required)

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Mechanical ventilation operable where required
      • Operator to ensure ventilation system is maintained in a clean and sanitary manner eliminating odours, fumes, vapors, smoke and excessive heat
    • Potentially hazardous food is held at 4°C (40°F) or lower
  5. Re-inspection

    1 infraction

    • Ceilings clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
  6. Compliance (Required)

    7 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that can be readily cleaned and sanitized
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Ceilings clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  7. Re-inspection

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Minimum of 1 Certified Food Handler per hour of operation?
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
  8. Compliance (Required)

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
  9. Compliance (Required)

    1 infraction

    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
  10. Re-inspection

    0 infractions

  11. Compliance (Required)

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Minimum of 1 Certified Food Handler per hour of operation?
      • Operator to provide proof of a certified food handler certificate

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