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NOOKIES SOUL KITCHEN AND BAR

20 ONTARIO ST, PORT HOPE ON L1A 2T7 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

NOOKIES SOUL KITCHEN AND BAR has been inspected 12 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 18, 2024. The most recent inspection, on September 2, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 30 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 14 times across 7 separate inspections, most recently on September 2, 2026. For example: Testing reagent used to determine concentration of 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 13 times across 9 separate inspections, most recently on August 21, 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 3 times across 3 separate inspections, most recently on August 21, 2026. For example: Live birds and animals, other than service animals, must not be permitted in the food premises.

  • 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 3 times across 3 separate inspections, most recently on August 21, 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 across 2 separate inspections, most recently on August 21, 2026. 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.

12 inspections

  1. Follow-up

    1 infraction

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

    9 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Ventilation must be maintained as prescribed in the regulation.
    • Live birds and animals, other than service animals, must not be permitted in the food premises.
    • Testing reagent used to determine concentration of sanitizer.
    • 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.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Adequate number of conveniently located and maintained hand wash stations are provided
  3. Follow-up

    0 infractions

  4. Follow-up

    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 to permit clean and sanitary walls
    • Food premises shall be equipped and maintained as prescribed in the regulation.
  5. Required

    7 infractions

    • 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.
    • 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 food contact surfaces or equipment after each use and as often as necessary
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
  6. Follow-up

    0 infractions

  7. Complaint

    2 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  8. Follow-up

    2 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  9. Required

    6 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • 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.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Food is safe to eat.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  10. Required

    3 infractions

    • 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.
    • Adequate number of conveniently located and maintained hand wash stations are provided
  11. Required

    4 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.
      • Fail to protect against entry, harbouring and breeding of pests
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  12. Required

    4 infractions

    • Food in storage protected from contamination.
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies

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