Killaloe Foodmart
188 Queen St, Killaloe ON K0J 2A0 · Supermarket
Inspection summary
Killaloe Foodmart has been inspected 13 times by Renfrew County and District Health Unit since February 5, 2025. The most recent inspection, on September 3, 2026, recorded 2 infractions.
3 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.
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 4 times across 4 separate inspections, most recently on May 12, 2026. For example:
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
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 4 times across 3 separate inspections, most recently on January 28, 2026. For example:
Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
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 4 times across 4 separate inspections, most recently on December 18, 2025. For example:
Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
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 8 times across 6 separate inspections, most recently on September 3, 2026. For example:
Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
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 2 times across 2 separate inspections, most recently on November 21, 2025. For example:
Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
About this data
These results come from Renfrew County and District 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.
13 inspections
- Required
2 infractions
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
- Complaint
0 infractions
- Required
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
2 infractions
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- The floors of every room must be kept clean and in good repair.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Follow-up
3 infractions
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Required
5 infractions
- Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- The floors of every room must be kept clean and in good repair.
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Ensure all the equipment, utensils and multi-service articles are kept in good repair.
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Protect the food premise against the entry of pests.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
- Enforcement
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Follow-up
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Follow-up
0 infractions
- Complaint
1 infraction
- Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use
- Food intended to be frozen must remain frozen until sold or prepared for use.
- Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use
- Complaint
0 infractions
- Required
4 infractions
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- The floors of every room must be kept clean and in good repair.
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Protect the food premise against the entry of pests.
- Sanitary facilities kept in good repair and equipped with necessary supplies
- Ensure every sanitary facility is equipped with a method of hand drying that uses single-service towels or a hot air dryer.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Required
2 infractions
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- The floors of every room must be kept clean and in good repair.
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Protect the food premise against the entry of pests.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair