Craic Clover

72 James St Parry Sound ON P2A 1T5 · Restaurant

13 inspections

1. Re-inspectionFeb 4, 2026

   0 infractions

2. Re-inspectionJan 28, 2026

   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
   • Floors clean and in good repair
     • * Fail to ensure floors of food premise are kept clean and/or in good repair
3. Re-inspectionJan 26, 2026

   6 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 as readily cleanable and non-absorbent
     • * 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
     • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
   • 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
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
   • 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
   • Washing hands thoroughly before and after handling food
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Fail to maintain a written record of pest control measures taken for 1 year
     • Operator to ensure written records are maintained for 1 year
4. Compliance (Required)Jan 22, 2026

   11 infractions

   • 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
     • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
     • Operator to ensure all food contact surfaces are properly cleaned & sanitized
     • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
   • 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
   • 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
   • 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
   • 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
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • 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
     • * Evidence of pests observed
     • Operator to ensure food premise shall be protected against the entry of pest
   • 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
     • Operator to wash hands before putting on disposable gloves
   • 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
     • Operator to ensure food handler’s hair is properly confined while handling food
   • Liquid wastes handled and collected in sanitary manner
     • * Fail to dispose of liquid waste in sanitary manner
     • Operator to ensure liquid waste is handled and disposed in a sanitary manner
5. Compliance (Required)Dec 19, 2025

   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
     • 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
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
   • 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
6. ComplaintJul 22, 2025

   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
7. Compliance (Required)Jul 18, 2025

   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
   • Ceilings clean and in good repair
     • * Fail to ensure ceiling of food premise kept clean and in good repair
   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
     • * Fail to keep washroom in good repair, clean and sanitary condition
8. Compliance (Required)Jul 15, 2025

   11 infractions

   • Mechanical ventilation operable where required
     • * Fail to maintain ventilation system in manner to eliminate 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
   • General housekeeping is satisfactory
     • * Fail to remove all materials not associated with the daily operation of the food premise
   • Walls clean and in good repair
     • * Fail to ensure walls of food premise kept clean and in good repair
   • Ceilings clean and in good repair
     • * Fail to ensure ceiling of food premise kept clean and in good repair
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
   • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
     • * Fail to provide hot and cold water for hand washing in food preparation area
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
   • Liquid wastes handled and collected in sanitary manner
     • * Fail to dispose of liquid waste in sanitary manner
   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
   • Minimum of 1 Certified Food Handler per hour of operation?
     • * Fail to provide proof of a certified food handler certificate
9. Re-inspectionMar 3, 2025

   0 infractions

10. Compliance (Required)Feb 27, 2025

    6 infractions

    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • * Fail to arrange furniture, equipment and appliances as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition
    • 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
    • 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
11. Compliance (Required)Oct 29, 2024

    5 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
    • Walls clean and in good repair
    • Ceilings clean and in good repair
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to ensure floor in washroom facilities 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 & sanitized after each use or as often as necessary
12. ComplaintSep 27, 2024

    6 infractions

    • 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
    • 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
    • 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
      • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
      • 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 filters in the ventilation system are maintained in a clean and sanitary manner
    • 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
    • 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
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
13. Compliance (Required)Jun 21, 2024

    3 infractions

    • Ceilings clean and in good repair
      • * Fail to ensure ceiling of food premise kept clean and in good repair
    • Walls 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 are in clean and in good repair