Mekong Restaurant
289 Scott St, Fort Frances ON P9A 1G8 · Food Premises Disclosure
Inspection summary
Mekong Restaurant has been inspected 12 times by Northwestern Health Unit since December 14, 2020. The most recent inspection, on April 14, 2026, found no infractions.
1 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.
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.
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 11 times across 8 separate inspections, most recently on April 22, 2025. For example:
Adequate number of handwashing stations conveniently located and kept adequately supplied
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 6 times across 6 separate inspections, most recently on April 14, 2026. For example:
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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 April 22, 2025. For example:
Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
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 once on August 30, 2023. For example:
Food protected from potential contamination and adulteration
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.
12 inspections
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
3 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- 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
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
1 infraction
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
2 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Handwashing stations used for the sole purpose of handwashing
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
3 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Handwashing stations used for the sole purpose of handwashing
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
2 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Handwashing stations used for the sole purpose of handwashing
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
3 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Food protected from potential contamination and adulteration
- Cover all food in storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
1 infraction
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
1 infraction
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Adequate number of handwashing stations conveniently located and kept adequately supplied