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Lakeland Long Term Care

6 Albert St Parry Sound ON P2A 3A4 · Inst. Food Service - LTC

Official record from North Bay Parry Sound →

Inspection summary

Lakeland Long Term Care has been inspected 12 times by North Bay Parry Sound District Health Unit since March 11, 2024. The most recent inspection, on August 20, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 6 times across 5 separate inspections, most recently on March 16, 2026. For example: Liquid wastes handled and collected in sanitary manner

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 3 separate inspections, most recently on March 16, 2026. For example: Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2025. For example: Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 31, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on March 16, 2026. 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.

12 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    3 infractions

    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • * Fail to maintain floors free from clutter to permit adequate cleaning
    • 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
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of significant pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
  3. Re-inspection

    0 infractions

  4. Compliance (Required)

    7 infractions

    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
      • * Fail to remove garbage / wastes when necessary to maintain sanitary condition
      • Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
    • 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
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
    • 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
      • CCP monitoring should be conducted by operator
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • * Fail to maintain floors free from clutter to permit adequate cleaning
      • Operator to ensure floors are kept clean 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
  5. Re-inspection

    0 infractions

  6. Compliance (Required)

    3 infractions

    • 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 protected from potential contamination and/or adulteration
      • * Observed scoop / dipper not kept in a manner preventing bacterial growth
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • CCP monitoring should be conducted by operator
  7. Compliance (Required)

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
  8. Re-inspection

    0 infractions

  9. Compliance (Required)

    3 infractions

    • 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
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
  10. Compliance (Required)

    0 infractions

  11. Compliance (Required)

    0 infractions

  12. Compliance (Required)

    4 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • 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
    • 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
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary

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