Kenora Golf and Country Club
1000 Golf Course Rd, Kenora ON P9N 3X5 · Food Premises Disclosure
Inspection summary
Kenora Golf and Country Club has been inspected 2 times by Northwestern Health Unit since September 21, 2023. The most recent inspection, on July 13, 2026, recorded 3 infractions.
None of the 2 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, Food temperature control 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.
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 on September 21, 2023. For example:
Separate raw foods from ready-to-eat foods during storage and handling
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 July 13, 2026. For example:
Thermometers used to verify storage, food preparation, and hot holding temperatures
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 July 13, 2026. For example:
Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 2 times across 2 separate inspections, most recently on July 13, 2026. For example:
Proper use and storage of clean utensils (including single service utensils)
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on September 21, 2023. For example:
Food Handler Training
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.
2 inspections
- Required
3 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
- Equipment used for hot-holding of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read.
- Proper use and storage of clean utensils (including single service utensils)
- Store utensils in manner preventing contamination
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
4 infractions
- Food Handler Training
- 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
- Proper use and storage of clean utensils (including single service utensils)
- Store utensils in manner preventing contamination