Northern Himalayan Cafe

113 Main St E North Bay ON P1B 1A9 · Restaurant

18 inspections

1. Re-inspectionJul 14, 2026

   0 infractions

2. Compliance (Required)Jul 2, 2026

   4 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
     • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
   • Washing hands thoroughly before and after handling food
     • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands after they are contaminated and before handling food
   • Thermometers used to verify food preparation and storage temperatures
   • Ceilings clean and in good repair
3. Re-inspectionFeb 18, 2026

   3 infractions

   • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
     • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
     • Operator to ensure hand washing basins are adequately supplied
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Floors clean and in good repair
     • * Fail to ensure floors of food premise are kept clean and/or in good repair
     • Operator to ensure floors are kept clean and in good repair
4. Compliance (Required)Feb 11, 2026

   5 infractions

   • Floors clean and in good repair
     • * Fail to ensure floors of food premise are kept clean and/or in good repair
     • Operator to ensure floors are kept clean and in good repair
   • Ceilings clean and in good repair
     • * Fail to ensure ceiling of food premise kept clean and in good repair
     • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide mechanical dishwasher in good repair
     • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
     • Operator to ensure mechanical dishwasher is maintained in good repair
   • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
     • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
     • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
5. Re-inspectionDec 3, 2025

   0 infractions

6. Compliance (Required)Nov 26, 2025

   11 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
     • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
   • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
     • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
     • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
   • Mechanical ventilation operable where required
     • * Fail to maintain ventilation system in manner to eliminate odours, fumes, vapors, smoke and excessive heat
     • Operator to ensure ventilation system is maintained in a clean and sanitary manner eliminating odours, fumes, vapors, smoke and excessive heat
   • Food protected from potential contamination and/or adulteration
     • * Observed raw foods stored above cooked / ready-to-eat foods
     • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
     • Operator to ensure all foods are covered in storage
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Evidence of pests observed
   • Food is prepared in a safe manner
     • CCP monitoring should be conducted by operator
     • Operator to ensure potentially hazardous foods are prepared in a safe manner
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
     • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
     • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
     • Operator to ensure all food contact surfaces are properly cleaned & sanitized
   • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
     • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
     • Operator to ensure hand washing basins are adequately supplied
   • Washing hands thoroughly before and after handling food
     • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands after they are contaminated and before handling food
     • Operator to wash hands before putting on disposable gloves
   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
     • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
     • 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
7. Re-inspectionSep 17, 2025

   1 infraction

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
8. Re-inspectionSep 9, 2025

   4 infractions

   • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
     • Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
   • Floors clean and in good repair
     • * Fail to ensure floors of food premise are kept clean and/or in good repair
     • Operator to ensure floors are kept clean and in good repair
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
     • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
     • * Evidence of pests observed
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
     • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
9. Re-inspectionAug 26, 2025

   1 infraction

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
10. Compliance (Required)Aug 20, 2025

    6 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
      • * Evidence of pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
      • Operator to ensure floors are kept clean and in good repair
      • Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
      • Operator to remove all materials not associated with the daily operation of food premise
11. Re-inspectionApr 15, 2025

    0 infractions

12. Compliance (Required)Apr 4, 2025

    6 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
    • Thermometers used to verify food preparation and storage temperatures
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
13. Re-inspectionDec 16, 2024

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • CCP monitoring should be conducted by operator
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
14. Compliance (Required)Dec 2, 2024

    5 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • 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
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
15. Re-inspectionJul 16, 2024

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
      • 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
16. Compliance (Required)Jul 8, 2024

    5 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Proper storage of single-service containers/articles (utensils)
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
17. Re-inspectionMar 6, 2024

    1 infraction

    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • Operator to ensure food handler’s hair is properly confined while handling food
18. Compliance (Required)Feb 28, 2024

    4 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor
    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • Operator to ensure food handler’s hair is properly confined while handling food
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • 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.