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Chez Nous Take Out

20 Vimy Avenue, Timmins ON P4N 4G9 · Food Take Out

Official record from Northeastern Ontario →

Inspection summary

Chez Nous Take Out has been inspected 25 times by Porcupine Health Unit since September 7, 2022. The most recent inspection, on July 29, 2026, found no infractions.

6 of 25 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on May 29, 2025. For example: All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]

  • 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 5 times across 4 separate inspections, most recently on February 18, 2026. For example: Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]

  • 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 June 11, 2024. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 December 4, 2024. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • 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 across 2 separate inspections, most recently on October 4, 2023. For example: Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]

About this data

These results come from Porcupine 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.

25 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility properly equipped (493/17-25(2)-55MIN)
      • Operate food premise – fail to keep sanitary facility in good repair (493/17-25(2)-55MIN)
      • Operate food premise – fail to keep sanitary facility with single service towels or dryer (493/17-25(3)(e)-55MIN)
  3. Reinspection

    0 infractions

  4. Required

    1 infraction

    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
      • Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
      • Fail to retain records of pest control measures taken for one year (493/17-13(2)-55MIN)
  5. Reinspection

    0 infractions

  6. Reinspection

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
      • Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
  7. Required

    1 infraction

    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Fail to remove garbage when necessary to maintain sanitary condition (493/17-12-55MIN)
      • Fail to remove waste when necessary to maintain sanitary condition (493/17-12-55MIN)
  8. Complaint

    3 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Multiple infractions.
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
      • Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
      • Fail to protect against breeding of pests (493/17-13(1)-465CRX)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Multiple infractions.
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
      • Use compromised package to re-serve low-risk food (493/17-26(4)-305MAJ)
      • Fail to ensure storage racks designed to protect against contamination (493/17-31-55MIN)
      • Fail to ensure storage shelves designed to protect against contamination (493/17-31-55MIN)
      • Fail to ensure storage pallets designed to protect against contamination (493/17-31-55MIN)
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
  9. Reinspection

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Improvement required.
      • Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
  10. Required

    4 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Improvement required.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with smooth floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with non-absorbent floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with clean walls in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
      • Fail to ensure storage shelves designed to protect against contamination (493/17-31-55MIN)
      • Fail to ensure storage pallets designed to protect against contamination (493/17-31-55MIN)
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
      • Use food equipment not of sound and tight construction (493/17-8(1)(a)-120MOD)
      • Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
  11. Reinspection

    1 infraction

    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
      • Some item(s) outstanding/pending.
      • Improvement required.
  12. Required

    5 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
      • Use food equipment not of sound and tight construction (493/17-8(1)(a)-120MOD)
      • Use equipment not suitable for intended purpose (493/17-8(1)(d)-120MOD)
    • All equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
      • Food premise not maintained to permit sanitary maintenance of walls (493/17-7(1)(d)-55MIN)
      • Food premise not maintained to permit sanitary maintenance of ceilings (493/17-7(1)(d)-55MIN)
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Fail to ensure food handler in food premise practices good personal hygiene (493/17-33(1)(b)-120MOD)
      • Fail to ensure food handler in food premise wears clean outer garments (493/17-33(1)(c)-120MOD)
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
      • Food premise not maintained to keep food-handling room free from equipment not regularly used (493/17-7(1)(f)-55MIN)
      • Food premise not maintained to keep food-handling room free from materials not regularly used (493/17-7(1)(f)-55MIN)
  13. Reinspection

    1 infraction

    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
  14. Required

    3 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  15. Reinspection

    1 infraction

    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
      • Improvement required.
  16. Required

    3 infractions

    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
      • Improvement required.
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Improvement required.
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
  17. Complaint

    1 infraction

    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Improvement required.
  18. Required

    2 infractions

    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
      • Improvement required.
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
  19. Reinspection

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
  20. Required

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Improvement required.
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  21. Required

    3 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  22. Required

    0 infractions

  23. Required

    0 infractions

  24. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
  25. Complaint

    0 infractions

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