Gerry's General Store
6950 Hwy 534 Restoule ON P0H 2R0 · Convenience / Variety
Inspection summary
Gerry's General Store has been inspected 4 times by North Bay Parry Sound District Health Unit since September 11, 2024. The most recent inspection, on October 15, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The last 3 inspections in a row found no infractions. 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.
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 once on September 11, 2024. For example:
Potentially hazardous food is held at 4°C (40°F) or lower
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.
4 inspections
- Compliance (Required)
0 infractions
- Compliance (Required)
0 infractions
- Compliance (Required)
0 infractions
- Compliance (Required)
1 infraction
- 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
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Potentially hazardous food is held at 4°C (40°F) or lower
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