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The Swiss Country House

50 Robinson Dr Magnetawan ON P0A 1A0 · Restaurant

Official record from North Bay Parry Sound →

Inspection summary

The Swiss Country House has been inspected 13 times by North Bay Parry Sound District Health Unit since April 4, 2024. The most recent inspection, on May 14, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Chemicals and toxic substances.

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 9 times across 5 separate inspections, most recently on December 17, 2025. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 2 times across 2 separate inspections, most recently on January 14, 2025. For example: Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels

  • 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 once on May 28, 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 once on August 16, 2024. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 8 separate inspections, most recently on February 18, 2026. For example: Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning

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.

13 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
  3. Compliance (Required)

    3 infractions

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Wash water must be between 60°C and 71°C
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  4. Re-inspection

    0 infractions

  5. Re-inspection

    2 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  6. Compliance (Required)

    3 infractions

    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
    • 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
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
  7. Re-inspection

    0 infractions

  8. Compliance (Required)

    6 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
    • Floors clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
  9. Compliance (Required)

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
  10. Re-inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
  11. Compliance (Required)

    7 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
      • Operator to ensure food handler’s hair is properly confined while handling food
  12. Re-inspection

    0 infractions

  13. Compliance (Required)

    4 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
    • Floors clean and in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings

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