The Cupboard

105 John Street N, Arnprior ON K7S 2N5 · Restaurant

12 inspections

1. RequiredMay 11, 2026

   4 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
   • At least one certified food handler or supervisor is on the premise at all times during normal operation
     • Ensure completion of food handling training by food handler or supervising staff.
     • Ensure there is a trained food handler or supervisor working during all hours of operation.
   • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
     • Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
2. RequiredJan 16, 2026

   2 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
3. RequiredNov 28, 2025

   8 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Store and handle ice used to process food or drink in a sanitary manner.
     • Keep raw food separate from ready-to-eat food.
   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
     • Keep floor or floor coverings tight, smooth and non-absorbent.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
   • Single-service containers and single-service articles are kept in such a manner and place as to prevent contamination of containers or articles
     • Protect single-service utensils and containers from contamination.
   • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
     • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
     • Ensure equipment and utensils are free from cracks, crevices and open seams.
4. Follow-upAug 20, 2025

   3 infractions

   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
   • Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
5. RequiredAug 19, 2025

   18 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
     • Ensure hot holding equipment is of sufficient size for storing any potentially hazardous foods
   • Food is processed in a manner that makes the food safe to eat
     • Process all food in a manner that makes food safe to eat
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Store and handle ice used to process food or drink in a sanitary manner.
   • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
   • At least one certified food handler or supervisor is on the premise at all times during normal operation
     • Ensure completion of food handling training by food handler or supervising staff.
     • Ensure there is a trained food handler or supervisor working during all hours of operation.
   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
     • Keep floor or floor coverings tight, smooth and non-absorbent.
     • The floors of every room must be kept clean and in good repair.
   • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
     • Maintain walls in good repair in food-handling room
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
   • Single-service containers and single-service articles are kept in such a manner and place as to prevent contamination of containers or articles
     • Protect single-service utensils and containers from contamination.
   • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
     • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
     • Ensure equipment and utensils are free from cracks, crevices and open seams.
   • Multi-service articles shall be cleaned and sanitized after each use
     • Ensure multi-service articles are cleaned and sanitized after each use.
   • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
     • Provide sufficient detergent or chemicals for washing or sanitizing.
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
     • Ensure approved sanitizer is available in order to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
     • Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
   • Sanitary facilities kept in good repair and equipped with necessary supplies
     • Ensure sanitary facility has a supply of soap or detergent.
6. Follow-upFeb 24, 2025

   7 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
     • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
   • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
     • Provide hot-holding units with accurate indicating thermometers that may be easily readable
   • All food shall be protected from contamination and adulteration
     • Store and handle ice used to process food or drink in a sanitary manner.
   • At least one certified food handler or supervisor is on the premise at all times during normal operation
     • Ensure completion of food handling training by food handler or supervising staff.
     • Ensure there is a trained food handler or supervisor working during all hours of operation.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
   • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
     • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
7. Follow-upFeb 21, 2025

   7 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
   • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
     • Provide hot-holding units with accurate indicating thermometers that may be easily readable
   • All food shall be protected from contamination and adulteration
     • Store and handle ice used to process food or drink in a sanitary manner.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
   • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
     • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
     • Ensure equipment and utensils are free from cracks, crevices and open seams.
   • Multi-service articles shall be cleaned and sanitized after each use
     • Ensure multi-service articles are cleaned and sanitized after each use.
8. RequiredFeb 14, 2025

   12 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
     • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
   • Food is processed in a manner that makes the food safe to eat
     • Process all food in a manner that makes food safe to eat
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Store and handle ice used to process food or drink in a sanitary manner.
     • Keep raw food separate from ready-to-eat food.
   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
     • Keep floor or floor coverings tight, smooth and non-absorbent.
     • The floors of every room must be kept clean and in good repair.
   • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
     • Maintain walls in good repair in food-handling room
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Remove any materials and equipment that is not relevant to daily food operations.
     • Maintain the food premise in a clean and sanitary manner
   • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
     • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
   • Multi-service articles shall be cleaned and sanitized after each use
     • Ensure multi-service articles are cleaned and sanitized after each use.
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
   • Sanitary facilities kept in good repair and equipped with necessary supplies
9. Follow-upDec 17, 2024

   1 infraction

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
10. RequiredDec 10, 2024

    10 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
      • Store and handle ice used to process food or drink in a sanitary manner.
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
    • Sanitary facilities kept in good repair and equipped with necessary supplies
11. RequiredAug 8, 2024

    4 infractions

    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are free from cracks, crevices and open seams.
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
    • Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
12. RequiredAug 2, 2024

    10 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
      • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
      • Store and handle ice used to process food or drink in a sanitary manner.
      • Keep raw food separate from ready-to-eat food.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are free from cracks, crevices and open seams.
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Provide sufficient detergent or chemicals for washing or sanitizing.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.