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Urban Angus Steak and Wine

26 Elgin St W, Arnprior ON K7A IN3 · Restaurant

Official record from Renfrew County →

Inspection summary

Urban Angus Steak and Wine has been inspected 6 times by Renfrew County and District Health Unit since November 29, 2024. The most recent inspection, on August 20, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on December 19, 2025. For example: 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

  • 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 3 times across 2 separate inspections, most recently on December 19, 2025. For example: Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food

  • 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 on March 26, 2026. For example: 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

  • 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 on November 29, 2024. For example: All food shall be protected from contamination and adulteration

  • 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 June 26, 2025. For example: Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests

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.

6 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    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
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
  4. Required

    7 infractions

    • 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, 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.
    • Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
      • Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
    • Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
    • 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.
  5. Required

    2 infractions

    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Protect the food premise against the entry of pests.
  6. Required

    8 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.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • 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
      • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • 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.
    • 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.
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