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Fifty's Diner

2555 Trout Lake Rd North Bay ON P1B 7S8 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Fifty's Diner has been inspected 11 times by North Bay Parry Sound District Health Unit since January 31, 2024. The most recent inspection, on May 15, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 4 separate inspections, most recently on February 4, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 2 times across 2 separate inspections, most recently on July 8, 2025. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 on August 29, 2024. For example: Liquid wastes handled and collected in sanitary manner

  • 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 once on May 15, 2026. For example: Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food

  • 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 9 times across 6 separate inspections, most recently on May 15, 2026. For example: Floors clean and in good repair

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.

11 inspections

  1. Compliance (Required)

    3 infractions

    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • 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
      • Operator to ensure floors are kept clean and in good repair
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
  2. Re-inspection

    0 infractions

  3. Compliance (Required)

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Wash water must be between 60°C and 71°C
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
  4. Compliance (Required)

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  5. Re-inspection

    0 infractions

  6. Compliance (Required)

    6 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Operator to ensure mechanical dishwasher is maintained in good repair
    • Thermometers used to verify food preparation and storage temperatures
    • Food is prepared in a safe manner
    • Floors clean and 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
      • 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
  7. Compliance (Required)

    4 infractions

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • Operator to ensure the washroom facilities are maintained clean and in good repair
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Proper storage of single-service containers/articles (utensils)
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • 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.
  8. Compliance (Required)

    3 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Constant supply of hot and cold running water under pressure
      • Operator to ensure hot and cold running water under pressure is provided
  9. Compliance (Required)

    5 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to maintain table covers/napkins/serviettes in clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • Operator to ensure food premise shall be protected against the entry of pest
    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
    • Liquid wastes handled and collected in sanitary manner
      • Operator to ensure liquid waste is handled and disposed in a sanitary manner
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor
  10. Compliance (Required)

    0 infractions

  11. Compliance (Required)

    4 infractions

    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory
    • Walls 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
      • 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.

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