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Canton Express

1107 Cassells St North Bay ON P1B 4B3 · Food Take Out

Official record from North Bay Parry Sound →

Inspection summary

Canton Express has been inspected 10 times by North Bay Parry Sound District Health Unit since February 29, 2024. The most recent inspection, on July 20, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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.

  • 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 6 times across 6 separate inspections, most recently on January 7, 2026. For example: Food protected from potential contamination and/or adulteration

  • 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 5 times across 5 separate inspections, most recently on January 7, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 January 7, 2026. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

  • 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 once on June 22, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or lower

  • 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 once on November 3, 2025. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

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.

10 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    2 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
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and 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
  3. Re-inspection

    0 infractions

  4. Compliance (Required)

    5 infractions

    • 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
    • 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
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained 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 are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
      • Operator to ensure food premise shall be protected against the entry of pest
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoop / dipper well is kept in a manner preventing bacterial growth
  5. Compliance (Required)

    5 infractions

    • 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
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Food protected from potential contamination and/or adulteration
      • * Observed ready-to-eat foods not separate from raw food preparation surfaces and utensils to prevent contamination
    • All foods at the premises are from an inspected source
      • Fail to ensure records of food purchases are retained at the premise for 1 year
      • Operator to ensure records of food purchases are retained at the premise for 1 year
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Meat obtained from an animal inspected under the Meat Inspection Act. Manufactured meats: processed to destroy microorganisms
      • Observed meat without a stamp / label as described in the Meat Inspection Act
  6. Compliance (Required)

    2 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
  7. Re-inspection

    2 infractions

    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain a written record of pest control measures taken for 1 year
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure written records are maintained for 1 year
      • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
  8. Compliance (Required)

    6 infractions

    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
      • Operator to ensure potentially hazardous foods are prepared in a safe manner
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • * Observed food not being stored in a proper food storage area
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
      • * Observed food handler wearing dirty outer garments while working with food
    • 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 that are corrosion resistant/non-toxic/non-absorbent
      • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that are corrosion resistant/non-toxic/non-absorbent
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain a written record of pest control measures taken for 1 year
      • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
      • * Fail to maintain premise free from every condition that may adversely affect the sanitary operation of the premise
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
      • Operator to ensure written records are maintained for 1 year
  9. Compliance (Required)

    2 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
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
  10. Compliance (Required)

    1 infraction

    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all foods are covered in storage

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