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KD's Fine Foods

30 Spruce St, Ear Falls ON P0V 1T0 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

KD's Fine Foods has been inspected 4 times by Northwestern Health Unit since August 9, 2022. The most recent inspection, on May 30, 2025, recorded 1 infraction.

1 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, Food source, labelling and allergens and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on June 27, 2024. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 30, 2025. For example: Foods obtained from an approved source

  • 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 once on June 27, 2024. For example: Food protected from potential contamination and adulteration

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.

4 inspections

  1. Complaint

    1 infraction

    • Foods obtained from an approved source
  2. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
      • Equipment used for hot-holding of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read.
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Food protected from potential contamination and adulteration
  3. Required

    0 infractions

  4. Required

    1 infraction

    • Frozen food is kept in a frozen state
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