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Negi's Family Bistro and Pub

51 John Street North, Arnprior Ontario K7S 2N1 · Restaurant

Official record from Renfrew County →

Inspection summary

Negi's Family Bistro and Pub has been inspected 9 times by Renfrew County and District Health Unit since December 13, 2024. The most recent inspection, on October 6, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 21 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 12 times across 8 separate inspections, most recently on October 6, 2026. For example: All food shall be protected from contamination and adulteration

  • 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 6 times across 5 separate inspections, most recently on October 6, 2026. For example: Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose

  • 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 4 times across 4 separate inspections, most recently on October 6, 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

  • 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 3 times across 2 separate inspections, most recently on July 27, 2026. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower

  • 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 November 19, 2025. For example: Handwashing stations used only for the washing of employee hands

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.

9 inspections

  1. Required

    3 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
    • 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.
  2. Follow-up

    1 infraction

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
  3. Required

    4 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Protect the food premise against the entry of pests.
  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide soap dispenser in close proximity to hand washing station.
      • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
  6. Required

    10 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
      • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • 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
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are free from cracks, crevices and open seams.
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
  7. Required

    6 infractions

    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
      • Provide racks, shelves or pallets designed to protect food from contamination.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide soap dispenser in close proximity to hand washing station.
    • Single-service containers and single-service articles are kept in such a manner and place as to prevent contamination of containers or articles
      • Protect single-service utensils and containers from contamination.
  8. Required

    9 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
      • Maintain ceilings in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
      • Maintain storage areas in a clean and sanitary manner
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Ensure handwashing stations are maintained for use.
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
  9. Required

    9 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Ensure handwashing stations conveniently accessible by food handlers
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food

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