KURRY
155 Main St S, Kenora ON P9N 1T8 · Food Premises Disclosure
Inspection summary
KURRY has been inspected 6 times by Northwestern Health Unit since April 28, 2023. The most recent inspection, on April 29, 2026, recorded 2 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.
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 4 times across 4 separate inspections, most recently on April 29, 2026. For example:
Thermometers used to verify storage, food preparation, and hot holding temperatures
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 across 2 separate inspections, most recently on December 16, 2024. For example:
Food protected from potential contamination and adulteration
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 December 16, 2024. For example:
Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
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 once on April 28, 2023. For example:
Adequate number of handwashing stations conveniently located and kept adequately supplied
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 on March 14, 2024. For example:
Food handler hygiene
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.
6 inspections
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- General housekeeping is satisfactory
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Maintain the premises in a clean and sanitary condition
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
2 infractions
- Food protected from potential contamination and adulteration
- 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
- Required
4 infractions
- Food handler hygiene
- Operator / employee must take reasonable precautions to ensure that food is not contaminated by hair
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food handler hygiene
- Required
0 infractions
- Required
1 infraction
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
2 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 paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
- Thermometers used to verify storage, food preparation, and hot holding temperatures