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Halley's Camps One Man Lake Lodge

One Man Lake, Minaki ON · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Halley's Camps One Man Lake Lodge has been inspected 3 times by Northwestern Health Unit since September 6, 2023. The most recent inspection, on August 13, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 across 3 separate inspections, most recently on August 13, 2025. 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 2 times across 2 separate inspections, most recently on August 13, 2025. For example: Separate raw foods from ready-to-eat foods during storage and handling

  • 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 2 times across 2 separate inspections, most recently on July 31, 2024. 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 3 times across 3 separate inspections, most recently on August 13, 2025. For example: Constant supply of potable hot and cold running water under pressure

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.

3 inspections

  1. Required

    3 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Constant supply of potable hot and cold running water under pressure
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  2. Required

    4 infractions

    • Food protected from potential contamination and adulteration
    • Constant supply of potable hot and cold running water under pressure
    • 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)
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Chlorine sanitizer concentration must be at least 100 parts per million
  3. Required

    3 infractions

    • Constant supply of potable hot and cold running water under pressure
    • 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
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million

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