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Companion Motel

930 Front Street, Hearst ON P0L 1N0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Companion Motel has been inspected 19 times by Porcupine Health Unit since August 15, 2022. The most recent inspection, on October 9, 2026, recorded 6 infractions.

8 of 19 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 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 9 times across 6 separate inspections, most recently on October 9, 2026. For example: Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]

  • 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 6 times across 5 separate inspections, most recently on October 9, 2026. For example: Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]

  • 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 October 9, 2026. For example: Hand hygiene is completed correctly in all required instances. [s. 33(e)]

  • 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 February 3, 2026. For example: All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]

  • 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 2 times across 2 separate inspections, most recently on February 13, 2025. 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.

19 inspections

  1. Required

    6 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • 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)
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
      • Use food equipment not of sound and tight construction (493/17-8(1)(a)-120MOD)
      • Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
    • Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
      • Use dirty cloth for cleaning food contact surface (493/17-16(b)-55MIN)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Fail to clean multi-service articles after use (493/17-21(1)-305MAJ)
      • Fail to sanitize multi-service articles after use (493/17-21(1)-305MAJ)
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas (493/17-33(1)(e)-305MAJ)
  2. Required

    3 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)
      • Fail to ensure storage racks designed to protect against contamination (493/17-31-55MIN)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
    • Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
      • Improvement recommended.
  3. Reinspection

    0 infractions

  4. Required

    2 infractions

    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not constructed to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
      • Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
  5. Reinspection

    0 infractions

  6. Reinspection

    0 infractions

  7. Reinspection

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
  8. Required

    5 infractions

    • 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)
      • Handle ice in unsanitary manner (493/17-26(5)120MOD)
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • 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)
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
      • Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
      • Safe food handling plan recommended (MOHLTC/FPRD)
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
      • Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
      • Use food equipment not of readily cleanable form (493/17-8(1)(c)-120MOD)
  9. Reinspection

    0 infractions

  10. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  11. Required

    0 infractions

  12. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
      • Improvement required.
  13. Required

    3 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner permitting adverse effect on food (493/17-7(1)(a)(iii)-465CRX)
  14. Reinspection

    0 infractions

  15. Required

    4 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  16. Required

    1 infraction

    • 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)]
  17. Required

    0 infractions

  18. Required

    1 infraction

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
  19. Required

    0 infractions

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