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Muskoka Fries Diner

92 Muskoka Rd 10, Port Sydney ON P0B 1M0 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Muskoka Fries Diner has been inspected 17 times by Simcoe Muskoka District Health Unit since November 27, 2024. The most recent inspection, on July 31, 2026, recorded 3 infractions.

1 of 17 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 48 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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

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.

  • 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 19 times across 14 separate inspections, most recently on July 31, 2026. For example: Either mechanical or manual dishwashing must be provided.

  • 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 July 24, 2025. For example: Single service containers and articles kept free from contamination.

  • 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 2 times across 2 separate inspections, most recently on June 4, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 on December 16, 2025. For example: Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.

  • 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 30 times across 16 separate inspections, most recently on July 31, 2026. For example: Floors, walls and ceilings are clean and in good repair

About this data

These results come from Simcoe Muskoka 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.

17 inspections

  1. Complaint

    3 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide drainage racks that are corrosion-resistant
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
  2. Follow-up

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing stations not conveniently accessible by food handlers
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide drainage racks that are corrosion-resistant
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  3. Follow-up

    3 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • General Housekeeping Satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
      • Fail to ensure room kept free from materials/equipment not regularly used
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
  4. Follow-up

    4 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • General Housekeeping Satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to maintain the premises in a clean and sanitary manner
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
  5. Routine

    7 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • General Housekeeping Satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
      • Fail to maintain the premises in a clean and sanitary manner
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  6. Follow-up

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  7. Complaint

    6 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing station used other than for handwashing of employees
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  8. Routine

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  9. Follow-up

    3 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  10. Routine

    7 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Either mechanical or manual dishwashing must be provided.
      • Fail to provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  11. Follow-up

    3 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  12. Routine

    9 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Single service containers and articles kept free from contamination.
      • Fail to maintain single service containers and articles free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Used equipment, utensils, and multi-service articles not suitable for intended purposes
    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  13. Routine

    6 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Single service containers and articles kept free from contamination.
      • Fail to maintain single service containers and articles free from contamination
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to maintain the premises in a clean and sanitary manner
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to use sanitizing agent for intended purpose
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  14. Follow-up

    4 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  15. Routine

    7 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain the premises in a clean and sanitary manner
      • Fail to provide adequate lighting for food preparation and cleaning
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  16. Routine

    0 infractions

  17. Routine

    4 infractions

    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation

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