Snackhouse Restaurant
5707B Highway 71, Sioux Narrows ON P0X 1N0 · Food Premises Disclosure
Inspection summary
Snackhouse Restaurant has been inspected 6 times by Northwestern Health Unit since April 12, 2023. The most recent inspection, on August 6, 2026, recorded 1 infraction.
1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.
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.
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 5 times across 4 separate inspections, most recently on August 21, 2025. For example:
Separate raw foods from ready-to-eat foods during storage and handling
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 3 times across 3 separate inspections, most recently on August 21, 2025. For example:
Handwashing stations used for the sole purpose of handwashing
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 2 times across 2 separate inspections, most recently on August 6, 2026. For example:
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times across 2 separate inspections, most recently on October 20, 2023. For example:
Food Handler Training
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 once on August 21, 2025. For example:
General housekeeping is satisfactory
About this data
These results come from Northwestern 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.
6 inspections
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Required
3 infractions
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Separate raw foods from ready-to-eat foods during storage and handling
- General housekeeping is satisfactory
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Handwashing stations used for the sole purpose of handwashing
- Required
2 infractions
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Food protected from potential contamination and adulteration
- Store foods in containers that can be readily cleaned and sanitized
- Handwashing stations used for the sole purpose of handwashing
- Follow-up
0 infractions
- Required
4 infractions
- Re-heating: to minimum internal cooking temperature within 2 hours
- Food Handler Training
- Separate raw foods from ready-to-eat foods during storage and handling
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from potential contamination and adulteration
- Ensure food is not stored directly on the floor
- Required
4 infractions
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Separate raw foods from ready-to-eat foods during storage and handling
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Workplace is in compliance with the Smoke Free Ontario Act 2017
- No smoking or vaping signs must be placed at all entries and exits of the workplace
- No smoking or vaping signs must be placed in all washrooms within the workplace
- Handwashing stations used for the sole purpose of handwashing