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The Canadian Ecology Centre

6902 Hwy 17 E Mattawa ON P0H 1V0 · Caterer

Official record from North Bay Parry Sound →

Inspection summary

The Canadian Ecology Centre has been inspected 5 times by North Bay Parry Sound District Health Unit since February 27, 2024. The most recent inspection, on May 1, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on November 21, 2024. For example: Thermometers used to verify food preparation and storage temperatures

  • 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 across 2 separate inspections, most recently on April 25, 2025. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 21, 2024. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 2 times across 2 separate inspections, most recently on November 21, 2024. 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 once on November 21, 2024. For example: Sanitary maintenance of and provision of required supplies in staff / public washroom facilities

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.

5 inspections

  1. Compliance (Required)

    0 infractions

  2. Compliance (Required)

    1 infraction

    • 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
  3. Compliance (Required)

    4 infractions

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
      • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
  4. Compliance (Required)

    2 infractions

    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
      • Operator to ensure food premise shall be protected against the entry of pest
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
  5. Compliance (Required)

    5 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • 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.
    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor

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