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Cottage Time Public House

129 Bernier Dr, Kenora ON P9N 1S9 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Cottage Time Public House has been inspected 8 times by Northwestern Health Unit since June 24, 2022. The most recent inspection, on May 28, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 6 separate inspections, most recently on May 28, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 3 times across 3 separate inspections, most recently on May 26, 2026. For example: Food protected from potential contamination and adulteration

  • 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 once on October 29, 2025. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 29, 2025. For example: Floors, walls, and ceilings clean and in good repair

About this data

These results come from Northwestern 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.

8 inspections

  1. Follow-up

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • NSF/ANSI Standard 3 - Wash water temperature must be maintained at 49°C (120°F) or above for chemical sanitizer dishwashers
  2. Required

    4 infractions

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • All cans, containers or wrappings of hazardous foods must bear labels as per Regulations
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
      • Ensure an accurate thermometer is provided and used to verify the temperature of the sanitizing solution
  3. Required

    4 infractions

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
  4. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
  5. Required

    3 infractions

    • Frozen food is kept in a frozen state
      • Ensure all hazardous foods are stored in a frozen state until sold or prepared for use
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
  6. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
  7. Required

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
  8. Required

    0 infractions

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