Chicken Palace

145 Madawaska Boulevard, Arnprior ON K7S 3K1 · Restaurant

9 inspections

1. Follow-upJul 20, 2026

   1 infraction

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
     • Adjust or repair the hot holding unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 60°C (140°F) or higher
2. RequiredJul 17, 2026

   6 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Keep raw food separate from ready-to-eat food.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
     • Maintain storage areas in a clean and sanitary manner
     • Maintain food handling room in a sanitary condition
   • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
     • Protect the food premise against the entry of pests.
     • Keep the food premise free of conditions that lead to the harbouring and breeding of pests.
     • Maintain and retain records for at least one year of all pest control measures that are undertaken in the premise.
   • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
     • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
     • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
   • Sanitary facilities kept in good repair and equipped with necessary supplies
     • Ensure every sanitary facility is equipped with a method of hand drying that uses single-service towels or a hot air dryer.
3. ComplaintJul 17, 2026

   3 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
     • Maintain storage areas in a clean and sanitary manner
     • Maintain food handling room in a sanitary condition
   • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
     • Protect the food premise against the entry of pests.
     • Keep the food premise free of conditions that lead to the harbouring and breeding of pests.
4. Follow-upMar 26, 2026

   2 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Keep raw food separate from ready-to-eat food.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
5. RequiredMar 23, 2026

   3 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Keep raw food separate from ready-to-eat food.
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
     • Provide soap dispenser in close proximity to hand washing station.
     • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
     • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
6. RequiredDec 1, 2025

   6 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Keep raw food separate from ready-to-eat food.
   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
     • Provide racks, shelves or pallets that are designed to be readily cleanable.
   • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
     • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Remove any materials and equipment that is not relevant to daily food operations.
     • Maintain the food premise in a clean and sanitary manner
   • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
     • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
     • Ensure all the equipment, utensils and multi-service articles are suitable for their intended purpose.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
     • Ensure equipment and utensils are free from cracks, crevices and open seams.
7. Follow-upJun 26, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
     • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
8. RequiredJun 24, 2025

   4 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain food handling room in a sanitary condition
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
     • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
9. RequiredNov 29, 2024

   2 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
     • Ensure hot water sanitizer is at 82°C or greater for a minimum of 10 seconds.
     • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.