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Best Western Premier Northwood Hotel and Conference Centre

245-A Airport Rd, Timmins ON P4N 9C3 · Hotel/Motel (continental breakfast)

Official record from Northeastern Ontario →

Inspection summary

Best Western Premier Northwood Hotel and Conference Centre has been inspected 16 times by Porcupine Health Unit since August 12, 2022. The most recent inspection, on September 2, 2026, recorded 4 infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 5 times across 4 separate inspections, most recently on September 2, 2026. For example: Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on September 2, 2026. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on January 27, 2026. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 22, 2024. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

About this data

These results come from Porcupine 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.

16 inspections

  1. Required

    4 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Fail to provide adequate refrigerated space for food storage (493/17-7(3)(d)-120MOD)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Fail to remove waste when necessary to maintain sanitary condition (493/17-12-55MIN)
  2. Required

    1 infraction

    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  3. Reinspection

    0 infractions

  4. Required

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
  5. Required

    1 infraction

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  9. Complaint

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
  10. Reinspection

    0 infractions

  11. Required

    1 infraction

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  12. Required

    1 infraction

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  13. Reinspection

    0 infractions

  14. Required

    2 infractions

    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
      • Improvement required.
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
  15. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  16. Required

    1 infraction

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Store ice in unsanitary manner (493/17-26(5)-305MAJ)

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