Lake of the Woods Museum
300 Main St S, Kenora ON P9N 3X5 · Food Premises Disclosure
Inspection summary
Lake of the Woods Museum has been inspected 3 times by Northwestern Health Unit since January 18, 2023. The most recent inspection, on June 10, 2026, found no infractions.
2 of 3 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: Food temperature control and Cleaning and sanitizing.
The last 2 inspections in a row found no infractions.
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 2 times on January 18, 2023. 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 January 18, 2023. For example:
Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
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.
3 inspections
- Required
0 infractions
- Required
0 infractions
- Required
3 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
- Provide an easily readable, accurate thermometer for hot holding
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- 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
- Thermometers used to verify storage, food preparation, and hot holding temperatures
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