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Glenn Burney Lodge

49 Glenn Burney Rd Parry Sound ON P2A 2W8 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Glenn Burney Lodge has been inspected 7 times by North Bay Parry Sound District Health Unit since July 18, 2024. The most recent inspection, on October 8, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on October 2, 2026. For example: Food protected from potential contamination and/or adulteration

  • 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 3 times across 3 separate inspections, most recently on October 2, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 June 11, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or lower

  • 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 2 times across 2 separate inspections, most recently on July 23, 2025. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 July 18, 2024. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

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.

7 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    2 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
      • * Evidence of pests observed
  3. Re-inspection

    0 infractions

  4. Compliance (Required)

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from 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
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
  5. Compliance (Required)

    1 infraction

    • 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
  6. Re-inspection

    0 infractions

  7. Compliance (Required)

    8 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • 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
    • Adequate protection against the entrance of insects, vermin, and rodents
    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
    • 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
    • General housekeeping is satisfactory
      • * 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
      • Operator to ensure the furniture, equipment and appliances are arranged to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition

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