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Rainbow Kitchen

00 39 Armstrong St, New Liskeard ON P0J 1P0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Rainbow Kitchen has been inspected 20 times by Porcupine Health Unit since March 16, 2015. The most recent inspection, on February 23, 2024, recorded 1 infraction.

4 of 20 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 14 times across 12 separate inspections, most recently on June 25, 2019. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 8 times across 6 separate inspections, most recently on November 4, 2021. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

  • 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 5 times across 5 separate inspections, most recently on February 10, 2017. For example: Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.

  • 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 4 times across 4 separate inspections, most recently on February 23, 2024. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • 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 once on December 7, 2017. For example: Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).

About this data

These results come from Porcupine 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.

20 inspections

  1. Required

    1 infraction

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
  5. Required

    0 infractions

  6. Required

    1 infraction

    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  7. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
  8. Required

    0 infractions

  9. Required

    3 infractions

    • Cold-holding units and freezer units are of sufficient capacity and properly maintained to meet the needs of the premises.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Hazardous foods held hot is maintained at 60C(140F) or higher at all times.
  10. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  11. Required

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food stored/displayed/sold in food-grade containers.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  12. Required

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  13. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  14. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  15. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Operator washes hands at minimum required frequency using proper timing and technique.
    • No unused equipment present/stored in premises.
  16. Required

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • No unused equipment present/stored in premises.
  17. Required

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Cold-holding units and freezer units are of sufficient capacity and properly maintained to meet the needs of the premises.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • No unused equipment present/stored in premises.
  18. Required

    5 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Adequate number of utensils which are used and stored to prevent contamination.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Food contact surfaces properly designed, constructed, installed and maintained
    • No unused equipment present/stored in premises.
  19. Required

    1 infraction

    • Adequate number of utensils which are used and stored to prevent contamination.
  20. Required

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Adequate number of utensils which are used and stored to prevent contamination.

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