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Kenora Fellowship Centre

208 Water St., Kenora ON P9N 1S4 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Kenora Fellowship Centre has been inspected 5 times by Northwestern Health Unit since June 14, 2023. The most recent inspection, on April 27, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on June 28, 2024. For example: Separate raw foods from ready-to-eat foods during storage and handling

  • 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 3 times across 3 separate inspections, most recently on April 27, 2026. For example: Adequate number of handwashing stations conveniently located and kept adequately supplied

  • 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 December 16, 2024. For example: Food contact surfaces properly designed, constructed, installed and maintained

  • 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 once on April 27, 2026. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 27, 2026. For example: Exclusion of live animals on the premises, subject to exemptions

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.

5 inspections

  1. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Exclusion of live animals on the premises, subject to exemptions
      • Ensure food premises is kept free from live birds/animals
  2. Required

    1 infraction

    • Food contact surfaces properly designed, constructed, installed and maintained
      • Ensure all surfaces are readily cleanable and non-absorbent
  3. Required

    3 infractions

    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
  4. Required

    5 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food Handler Training
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with liquid soap in a dispenser
      • Equip facility with single-service towels or a hot air dryer
  5. Required

    4 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Food protected from potential contamination and adulteration
    • Only Grade A or B hen eggs and non-hen eggs permitted
      • Only Grade A or B hen eggs permitted
    • Either manual or mechanical dishwashing provided
      • Provide a commercial grade mechanical dishwasher
      • Provide a three-compartment sink of sufficient size

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