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Chez Nous Cafeteria

50 Queen St Sturgeon Falls ON P2B 2C8 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Chez Nous Cafeteria has been inspected 10 times by North Bay Parry Sound District Health Unit since February 28, 2024. The most recent inspection, on May 25, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on October 15, 2025. For example: Food protected from potential contamination and/or adulteration

  • 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 2 times on July 22, 2024. For example: Thermometers used to verify food preparation and storage temperatures

  • 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 July 23, 2025. For example: Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on May 25, 2026. For example: Sanitary maintenance of and provision of required supplies in staff / public washroom facilities

  • 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 3 times across 3 separate inspections, most recently on May 25, 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.

10 inspections

  1. Compliance (Required)

    2 infractions

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
      • Operator to ensure the washroom facilities are maintained clean and 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
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • 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.
  2. Re-inspection

    0 infractions

  3. Compliance (Required)

    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
  4. Compliance (Required)

    1 infraction

    • Food protected from potential contamination and/or adulteration
      • * Observed expired food products offered for sale
      • Operator to ensure food products offered for sale are not expired
  5. Compliance (Required)

    2 infractions

    • 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
    • Food protected from potential contamination and/or adulteration
      • * Observed expired food products offered for sale
      • Operator to ensure food products offered for sale are not expired
  6. Compliance (Required)

    0 infractions

  7. Re-inspection

    0 infractions

  8. Compliance (Required)

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  9. Compliance (Required)

    3 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
    • 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
    • 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
      • CCP monitoring should be conducted by operator
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  10. Compliance (Required)

    2 infractions

    • Mechanical ventilation operable where required
      • * Fail to maintain ventilation system in manner to eliminate odours, fumes, vapors, smoke and excessive heat
      • Operator to ensure ventilation system is maintained in a clean and sanitary manner eliminating odours, fumes, vapors, smoke and excessive heat
    • 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

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