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Silver Cafe

3 Prospect Ave, Cobalt ON P0J 1C0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Silver Cafe has been inspected 23 times by Porcupine Health Unit since March 16, 2015. The most recent inspection, on August 13, 2026, recorded 6 infractions.

7 of 23 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 19 times across 12 separate inspections, most recently on August 13, 2026. 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 5 times across 5 separate inspections, most recently on August 13, 2026. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

  • 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 4 times across 4 separate inspections, most recently on August 13, 2026. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

  • 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 3 separate inspections, most recently on April 30, 2025. 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)]

  • 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 3 times across 3 separate inspections, most recently on August 13, 2026. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

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.

23 inspections

  1. Required

    6 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  2. Required

    5 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  3. Required

    6 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Fail to provide required illumination during all hours of operation (493/17-10-55MIN)
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • 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)]
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  4. Required

    0 infractions

  5. Required

    2 infractions

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  6. Required

    0 infractions

  7. Required

    6 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • 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)]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  8. Required

    0 infractions

  9. Required

    3 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
  10. Required

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  11. Required

    0 infractions

  12. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  13. Required

    0 infractions

  14. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  15. Required

    3 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
  16. Required

    1 infraction

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

    3 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Liquid waste disposal system provided and maintained in safe and sanitary manner.
  18. Required

    2 infractions

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Liquid waste disposal system provided and maintained in safe and sanitary manner.
  19. Required

    1 infraction

    • Operator's hair is suitably confined and wears clean outer garments when working with food.
  20. Required

    3 infractions

    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  21. Required

    3 infractions

    • Only grade A/B eggs served/sold/handled/prepared at the premises.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Ventilation system present, and operated in manner not permitting contamination or health hazard.
  22. Required

    0 infractions

  23. Required

    0 infractions

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