MacEwen Seymour

1375 Seymour St North Bay ON P1B 9V6 · Convenience / Variety

12 inspections

1. Compliance (Required)Jun 1, 2026

   3 infractions

   • Proper storage of single-service containers/articles (utensils)
     • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
     • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
   • 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
   • 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
2. Re-inspectionFeb 9, 2026

   0 infractions

3. Compliance (Required)Feb 4, 2026

   7 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
     • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
     • * 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 that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
     • 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
   • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
     • * Fail to keep toxic / poisonous substance separate from food
     • * Fail to use toxic / poisonous substance in a manner to prevent contamination of food / food contact surfaces
     • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
   • 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
   • Manual dishwashing: Wash, rinse, sanitize technique
     • * Fail to use proper wash/rinse/sanitize technique
     • Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
     • Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
   • 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
     • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
     • Operator to provide a test reagent for other approved sanitizers
   • 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
   • Washing hands thoroughly before and after handling food
     • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands after they are contaminated and before handling food
     • Operator to wash hands before putting on disposable gloves
4. Compliance (Required)Nov 5, 2025

   1 infraction

   • Proper storage of single-service containers/articles (utensils)
5. Compliance (Required)Jul 10, 2025

   1 infraction

   • Proper storage of single-service containers/articles (utensils)
     • * Fail to protect single-service articles (utensils) from contamination
     • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
     • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
6. Re-inspectionMar 31, 2025

   1 infraction

   • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
     • * Fail to keep toxic / poisonous substance separate from food
     • * Fail to use toxic / poisonous substance in a manner to prevent contamination of food / food contact surfaces
7. Compliance (Required)Mar 18, 2025

   3 infractions

   • 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
   • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
     • * Fail to keep toxic / poisonous substance separate from food
     • Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
   • 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 of sound and tight construction
     • 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.
8. Compliance (Required)Sep 24, 2024

   4 infractions

   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • Operator to ensure all foods are covered in storage
   • 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
   • 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
   • 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
9. Re-inspectionApr 5, 2024

   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 as readily cleanable and non-absorbent
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • * 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.
     • Operator to maintain table covers/napkins/serviettes in clean and in good repair
10. Re-inspectionJan 24, 2024

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
11. Re-inspectionJan 22, 2024

    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 as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • * 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 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.
12. Compliance (Required)Jan 16, 2024

    5 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
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are 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 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.
      • Operator to maintain table covers/napkins/serviettes in clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • * Fail to provide test reagent strips for approved sanitizer
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food