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Orr's Fine Meats & Deli

2 Bowes St Parry Sound ON P2A 2K6 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

Orr's Fine Meats & Deli has been inspected 13 times by North Bay Parry Sound District Health Unit since March 5, 2024. The most recent inspection, on August 26, 2026, recorded 3 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 6 times across 6 separate inspections, most recently on August 26, 2026. For example: Thermometers used to verify food preparation and storage temperatures

  • 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 March 11, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 2 times on December 3, 2024. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

  • 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 once on August 26, 2026. For example: Food protected from potential contamination and/or adulteration

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on August 26, 2026. For example: Floors clean and in good repair

About this data

These results come from North Bay Parry Sound 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.

13 inspections

  1. Compliance (Required)

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
  2. Compliance (Required)

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  3. Compliance (Required)

    1 infraction

    • 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
      • * Fail to ensure food contact surfaces are cleaned and sanitized before and after food preparation
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
  4. Complaint & Compliance

    2 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
    • 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
  5. Re-inspection

    0 infractions

  6. Re-inspection

    1 infraction

    • 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
  7. Compliance (Required)

    2 infractions

    • Uninspected meats obtained through hunting / farm slaughter: only for custom cutting, wash / rinse / sanitize equipment after use as prescribed
    • Potentially hazardous food is held at 4°C (40°F) or lower
  8. Re-inspection

    0 infractions

  9. Re-inspection

    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
  10. Compliance (Required)

    6 infractions

    • Potentially hazardous food is 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
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to use toxic / poisonous substance in a manner to prevent contamination of food / food contact surfaces
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to use proper wash/rinse/sanitize technique
  11. Re-inspection

    1 infraction

    • 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
  12. Compliance (Required)

    3 infractions

    • 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
    • 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
    • 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
  13. Compliance (Required)

    2 infractions

    • Walls 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

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