Skip to content
Loading map…

NEABORS FAMILY RESTAURANT

401 KENT ST W, LINDSAY ON K9V 4Z1 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

NEABORS FAMILY RESTAURANT has been inspected 10 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since December 2, 2024. The most recent inspection, on April 2, 2026, recorded 2 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 15 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 13 times across 9 separate inspections, most recently on April 2, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 8 times across 7 separate inspections, most recently on April 2, 2026. For example: Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

  • 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 5 times across 5 separate inspections, most recently on April 2, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 2 times across 2 separate inspections, most recently on March 23, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 2, 2024. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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.

10 inspections

  1. Follow-up

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
  2. Follow-up

    4 infractions

    • Operator ensured that the results of any inspection conducted by a public health inspector are posted in accordance with the inspectors request.
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  3. Required

    5 infractions

    • 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 of sound and tight construction
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  4. Required

    1 infraction

    • Testing reagent used to determine concentration of sanitizer.
  5. Required

    3 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  6. Follow-up

    1 infraction

    • Testing reagent used to determine concentration of sanitizer.
  7. Required

    4 infractions

    • 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
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean ceilings and in good repair in food handling and food storage rooms
  8. Follow-up

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange furniture in clean and sanitary condition
  9. Complaint

    4 infractions

    • 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
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
      • 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
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
  10. Required

    7 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Utensils sanitized mechanically as prescribed in the regulation.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation

Nearby inspected facilities

Own this business? Add a badge to your website