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Blakes Memories of Muskoka - Britt

1231 Riverside Dr Britt ON P0G 1A0 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Blakes Memories of Muskoka - Britt has been inspected 14 times by North Bay Parry Sound District Health Unit since June 6, 2024. The most recent inspection, on September 18, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 10 times across 6 separate inspections, most recently on September 11, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 4 times across 4 separate inspections, most recently on July 23, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels

  • 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 3 times across 3 separate inspections, most recently on May 16, 2025. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

  • 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 once on June 6, 2024. For example: Food protected from potential contamination and/or adulteration

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.

14 inspections

  1. Re-inspection

    1 infraction

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
  2. Compliance (Required)

    4 infractions

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
    • 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
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands after they are contaminated and before handling food
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
  3. Re-inspection

    2 infractions

    • Walls clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
  4. Compliance (Required)

    8 infractions

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
    • 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
    • Washing hands thoroughly before and after handling food
    • 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
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
      • Operator to ensure mechanical dishwasher is maintained in good repair
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  5. Compliance (Required)

    6 infractions

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
    • Food is prepared in a safe manner
      • Do not thaw hazardous foods at room temperature
    • 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 as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
    • 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
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands after they are contaminated and before handling food
  6. Re-inspection

    0 infractions

  7. Compliance (Required)

    6 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
    • Floors clean and in good repair
      • * Fail to ensure floor of dishwashing area kept clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned and sanitized before and after food preparation
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Thermometers used to verify food preparation and storage temperatures
  8. Re-inspection

    0 infractions

  9. Compliance (Required)

    3 infractions

    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Separate hand washing basin provided for food handlers
  10. Re-inspection

    0 infractions

  11. 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
  12. 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
  13. Compliance (Required)

    3 infractions

    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
    • 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 as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
  14. Compliance (Required)

    8 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to use toxic / poisonous substance in a manner to prevent contamination of food / food contact surfaces
    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
    • 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

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