Skip to content
Loading map…

Namasthey

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

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.