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Jake's Place

31 Wilson Lake Cres Port Loring ON P0H 1Y0 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Jake's Place has been inspected 9 times by North Bay Parry Sound District Health Unit since April 6, 2024. The most recent inspection, on October 15, 2026, recorded 5 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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 4 times across 2 separate inspections, most recently on August 15, 2024. For example: Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating

  • 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 across 2 separate inspections, most recently on October 15, 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 once on October 15, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 6 times across 3 separate inspections, most recently on October 15, 2026. For example: Floors clean and in good repair

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on October 15, 2026. For example: Proper storage of single-service containers/articles (utensils)

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.

9 inspections

  1. Compliance (Required)

    5 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
      • * Evidence of pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure written records are maintained for 1 year
    • Proper storage of single-service containers/articles (utensils)
      • * Fail to protect single-service articles (utensils) from contamination
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
    • 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
    • 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
  2. Compliance (Required)

    1 infraction

    • Food protected from potential contamination and/or adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
      • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
  3. Compliance (Required)

    0 infractions

  4. Compliance (Required)

    0 infractions

  5. Compliance (Required)

    0 infractions

  6. Compliance (Required)

    0 infractions

  7. Re-inspection

    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 of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
  8. Compliance (Required)

    4 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
    • 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
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • 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)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  9. Compliance (Required)

    7 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
    • 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 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
    • 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
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • 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
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
    • 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

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