The Swiss Alps
321B Raglan Street S, Renfrew ON K7V1R6 · Restaurant
Inspection summary
The Swiss Alps has been inspected 5 times by Renfrew County and District Health Unit since February 21, 2025. The most recent inspection, on August 7, 2026, found no infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.
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 4 times across 4 separate inspections, most recently on March 6, 2026. For example:
All food shall be protected from contamination and adulteration
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 October 10, 2025. For example:
Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
About this data
These results come from Renfrew County and 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
- Required
0 infractions
- Required
1 infraction
- All food shall be protected from contamination and adulteration
- Keep raw food separate from ready-to-eat food.
- All food shall be protected from contamination and adulteration
- Required
2 infractions
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Provide refrigeration units with accurate indicating thermometers that are easily readable
- All food shall be protected from contamination and adulteration
- Keep raw food separate from ready-to-eat food.
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Required
2 infractions
- All food shall be protected from contamination and adulteration
- Keep raw food separate from ready-to-eat food.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
- All food shall be protected from contamination and adulteration
- Required
1 infraction
- All food shall be protected from contamination and adulteration
- Keep raw food separate from ready-to-eat food.
- All food shall be protected from contamination and adulteration