Howey Bay Motel
26 Hwy 105, Red Lake ON P0V 2M0 · Food Premises Disclosure
Inspection summary
Howey Bay Motel has been inspected 10 times by Northwestern Health Unit since October 18, 2022. The most recent inspection, on January 15, 2026, found no infractions.
3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.
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 6 times across 6 separate inspections, most recently on October 29, 2024. For example:
Food is held at 4°C (40°F) or less
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 on December 7, 2023. For example:
Adequate number of handwashing stations conveniently located and kept adequately supplied
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 on March 25, 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.
10 inspections
- Required
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair
- General housekeeping is satisfactory
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Follow-up
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
3 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide soap in a dispenser in close proximity to the handwashing station in the food preparation area
- Handwashing stations used for the sole purpose of handwashing
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Follow-up
0 infractions
- Required
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
- NSF/ANSI Standard 3 - Chlorine sanitizer concentration must be at least 50 parts per million at 49°C (120°F)
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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