Nan's Kitchen
101 78B Queen St, Eganville ON K0J 1T0 · Home-Based Low-Risk
Inspection summary
Nan's Kitchen has been inspected 2 times by Renfrew County and District Health Unit since October 28, 2025. The most recent inspection, on April 21, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded 2 times across 2 separate inspections, most recently on April 21, 2026. For example:
Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
Chemicals and toxic substancesHigher risk
Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.
Recorded once on April 21, 2026. For example:
Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded once on October 28, 2025. For example:
Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
About this data
These results come from Renfrew County and 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.
2 inspections
- Required
2 infractions
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Provide refrigeration units with accurate indicating thermometers that are easily readable
- Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Required
2 infractions
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Ensure food contact surfaces are washed and rinsed prior to sanitizing.