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Canadian Tire Gas+ (Cochrane)

215 215 Highway 11 W, Cochrane ON P0L 1C0 · Food Store (Convenience / Variety)

Official record from Northeastern Ontario →

Inspection summary

Canadian Tire Gas+ (Cochrane) has been inspected 4 times by Porcupine Health Unit since October 25, 2022. The most recent inspection, on October 15, 2025, found no infractions.

3 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 3 times on September 29, 2023. For example: Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]

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.

4 inspections

  1. Required

    0 infractions

  2. Reinspection

    0 infractions

  3. Required

    3 infractions

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • 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]
      • Sell potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • 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)]
      • Improvement required.
  4. Required

    0 infractions

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