Skip to content
Loading map…

Namasthey

4th Floor-340 Main St W North Bay ON P1B 9V1 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Namasthey has been inspected 11 times by North Bay Parry Sound District Health Unit since March 8, 2024. The most recent inspection, on June 22, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 5 separate inspections, most recently on June 15, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 5 times across 4 separate inspections, most recently on June 10, 2026. For example: Liquid wastes handled and collected in sanitary manner

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on June 10, 2026. 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on June 15, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2026. For example: Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food

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.

11 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    3 infractions

    • The premises is maintained free from every SERIOUS condition that may be a health hazard, adversely affecting the sanitary operation of the premises or adversely affecting the wholesomeness of the food
    • Adequate protection against the entrance of insects, vermin, and rodents
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  3. Compliance (Required)

    14 infractions

    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Ceilings clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Liquid wastes handled and collected in sanitary manner
      • Operator to ensure liquid waste is handled and disposed in a sanitary manner
    • Meat obtained from an animal inspected under the Meat Inspection Act. Manufactured meats: processed to destroy microorganisms
      • Meat held pending further investigation
      • Suspect uninspected meat observed
      • Observed meat without a stamp / label as described in the Meat Inspection Act
    • No room with food used for sleeping purposes
      • Operator to ensure no room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is used for sleeping purpose
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • 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.
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
    • Separate hand washing basin provided for food handlers
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Wash water must be between 60°C and 71°C
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
      • Operator to ensure mechanical dishwasher is maintained in good repair
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
    • 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
      • Operator to ensure written records are maintained for 1 year
      • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
    • The premises is maintained free from every SERIOUS condition that may be a health hazard, adversely affecting the sanitary operation of the premises or adversely affecting the wholesomeness of the food
      • Fail to operate and maintain premise free from every condition that may be a health hazard
      • Observed significant insect/rodent infestation
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
    • Minimum of 1 Certified Food Handler per hour of operation?
  4. Compliance (Required)

    1 infraction

    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
  5. Compliance (Required)

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  6. Compliance (Required)

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Operator to ensure wiping cloths are handled properly (sanitizing solution used)
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor
    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
  7. Compliance (Required)

    0 infractions

  8. Compliance (Required)

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
  9. Compliance (Required)

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  10. Compliance (Required)

    5 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
  11. Compliance (Required)

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • 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.

Nearby inspected facilities

Own this business? Add a badge to your website