Skip to content
Loading map…

Kenora Recreation Centre Concession

200 5th St S, Kenora ON P9N 1L2 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Kenora Recreation Centre Concession has been inspected 7 times by Northwestern Health Unit since February 10, 2020. The most recent inspection, on November 28, 2025, found no infractions.

4 of 7 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on March 19, 2024. For example: Food protected from potential contamination and adulteration

  • 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 2 times across 2 separate inspections, most recently on December 12, 2023. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • 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 across 2 separate inspections, most recently on December 12, 2023. For example: Handwashing stations used for the sole purpose of handwashing

  • 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 12, 2023. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 2 times across 2 separate inspections, most recently on December 12, 2023. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests

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.

7 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Displayed food must be enclosed in a manner to prevent contamination
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure heating and air conditioning vents are cleaned
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  4. Follow-up

    0 infractions

  5. Required

    8 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
    • 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
      • 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
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
      • Ensure instructions for cleaning food processing equipment are posted in accessible place
    • Frequency of waste removal adequate to maintain the premises in a sanitary condition
      • Dispose of liquid waste in a sanitary manner
      • Remove and store garbage as necessary to maintain sanitary conditions
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  6. Follow-up

    0 infractions

  7. Complaint

    8 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
    • Food protected from potential contamination and adulteration
    • Proper use and storage of clean utensils (including single service utensils)
    • 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
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
      • Ensure instructions for cleaning food processing equipment are posted in accessible place
    • Frequency of waste removal adequate to maintain the premises in a sanitary condition
      • Clean and sanitize garbage receptacle after each use
      • Dispose of liquid waste in a sanitary manner
      • Provide sufficient garbage containers of durable / leak proof / non-absorbent material
      • Remove and store garbage as necessary to maintain sanitary conditions
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Ensure that food is stored in pest proof containers
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
      • Maintain records of all pest control measures that are undertaken in the premise for at least one year after they are made
    • General housekeeping is satisfactory

Nearby inspected facilities

Own this business? Add a badge to your website