Loi's Canton Kitchen

190 King St Sturgeon Falls ON P2B 1R7 · Restaurant

12 inspections

1. Re-inspectionJun 15, 2026

   2 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 as readily cleanable and non-absorbent
     • 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
     • * 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
2. Compliance (Required)Jun 3, 2026

   4 infractions

   • 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
     • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
     • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
     • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that can be readily cleaned and sanitized
   • 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 cloths and towels used for cleaning, drying or polishing or cleaning food contact surfaces are kept clean, in good repair and/or not used for other purposes.
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
     • Operator to ensure cloths and/or towels used for washing, drying or polishing must be restricted to the task for which it was first used
   • General housekeeping is satisfactory
     • * Fail to remove all materials not associated with the daily operation of the food premise
     • * 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 remove all materials not associated with the daily operation of food premise
     • 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
   • 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 and sanitized before and after food preparation
     • Operator to ensure all food contact surfaces are properly cleaned & sanitized
     • Operator to ensure wiping cloths are handled properly (sanitizing solution used)
3. Re-inspectionMar 3, 2026

   1 infraction

   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • Operator to ensure all foods are covered in storage
4. Compliance (Required)Feb 11, 2026

   4 infractions

   • 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
     • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
   • 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
   • Separate hand washing basin provided for food handlers
     • * Fail to ensure hand washing basin is easily accessible
     • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
   • General housekeeping is satisfactory
     • * Fail to remove all materials not associated with the daily operation of the food premise
     • Operator to remove all materials not associated with the daily operation of food premise
5. Re-inspectionNov 6, 2025

   0 infractions

6. Compliance (Required)Oct 30, 2025

   3 infractions

   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
   • 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
     • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
   • 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
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
7. Re-inspectionSep 4, 2025

   0 infractions

8. Compliance (Required)Aug 20, 2025

   6 infractions

   • 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
     • 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
   • General housekeeping is satisfactory
     • * Fail to remove all materials not associated with the daily operation of the food premise
     • Operator to remove all materials not associated with the daily operation of food premise
   • Food is prepared in a safe manner
     • Operator to ensure potentially hazardous foods are prepared in a safe manner
     • Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • * Observed raw foods stored above cooked / ready-to-eat foods
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
     • Operator to ensure all foods are covered in storage
   • 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
   • 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
     • 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.
9. Re-inspectionMar 28, 2025

   1 infraction

   • General housekeeping is satisfactory
10. Compliance (Required)Mar 21, 2025

    6 infractions

    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • * Observed food not being stored in a proper food storage area
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
    • 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
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Operator to ensure mechanical dishwasher is maintained in good repair
11. Compliance (Required)Nov 28, 2024

    3 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
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to properly store food in food grade storage bags/containers
      • Operator to ensure all food containers/coverings/wrappings are made from food-grade materials
    • 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
12. Compliance (Required)Jun 4, 2024

    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
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower