Northern Himalayan Cafe

FC2-1500 Fisher St North Bay ON P1B 2H3 · Food Take Out

6 inspections

1. Compliance (Required)Feb 5, 2026

   1 infraction

   • Food protected from potential contamination and/or adulteration
     • * Observed foods stored in containers that cannot be readily cleaned and sanitized
     • * Observed food not being transported in containers to prevent contamination
     • * Observed raw foods stored above cooked / ready-to-eat foods
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
2. Re-inspectionNov 4, 2025

   0 infractions

3. Re-inspectionOct 29, 2025

   6 infractions

   • 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
   • Floors clean and in good repair
     • * Fail to ensure floor of dishwashing area kept 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
   • 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
   • 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
     • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
     • 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.
   • Food protected from potential contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • * Observed scoop / dipper not kept in a manner preventing bacterial growth
   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
4. Compliance (Required)Oct 27, 2025

   10 infractions

   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from 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
   • Walls clean and in good repair
     • * Fail to ensure walls of food premise kept clean and in good repair
     • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
   • Floors clean and in good repair
     • * Fail to ensure floor of dishwashing area kept clean and in good repair
     • Operator to ensure floors are kept clean and in good repair
   • 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
   • Manual dishwashing: Wash, rinse, sanitize technique
     • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
     • * Fail to provide clean wash/rinse water
     • * Fail to use proper wash/rinse/sanitize technique
     • Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
     • Operator to provide clean wash / rinse water
     • Operator to provide a drainage rack that is made of corrosion-resistant material
   • 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
     • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
     • Operator to ensure food premise shall be protected against the entry of pest
   • 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
     • Operator to wash hands before putting on disposable gloves
   • 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 as readily cleanable and non-absorbent
     • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
     • 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.
   • 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
5. Re-inspectionMay 20, 2025

   3 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 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.
   • 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 potentially hazardous food not covered to prevent contamination / adulteration
     • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
6. Compliance (Required)May 15, 2025

   8 infractions

   • 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
   • 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
   • Food is prepared in a safe manner
     • * Fail to ensure food is prepared in a safe manner
     • Observed potentially hazardous foods not being thawed in an appropriate and safe manner
     • Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
   • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
     • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
     • CCP monitoring should be conducted by operator
     • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • Operator to ensure all foods are covered in storage
   • Floors clean and 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
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning