Skip to content
Loading map…

Pagoda Restaurant

8 Government Rd W, Kirkland Lake ON P2N 2E1 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Pagoda Restaurant has been inspected 25 times by Porcupine Health Unit since February 18, 2015. The most recent inspection, on July 8, 2026, found no infractions.

10 of 25 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination 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 8 times across 8 separate inspections, most recently on June 24, 2026. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • 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 7 times across 6 separate inspections, most recently on June 24, 2026. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 7 times across 6 separate inspections, most recently on June 24, 2026. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 5 times across 5 separate inspections, most recently on December 7, 2021. For example: No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: At all times, there is at least one certified food handler present every hour of operation. [s.32]

About this data

These results come from Porcupine 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.

25 inspections

  1. Reinspection

    0 infractions

  2. Required

    7 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Improvement required.
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Improvement recommended.
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Improvement required.
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
      • Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
      • Operate food premise – rinse water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Improvement required.
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  3. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement recommended.
      • Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  4. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  5. Required

    0 infractions

  6. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  7. Required

    0 infractions

  8. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  9. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  10. Required

    0 infractions

  11. Required

    1 infraction

    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  12. Required

    0 infractions

  13. Required

    4 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  14. Required

    1 infraction

    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    2 infractions

    • Food is thawed in an appropriate manner.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
      • Use basin other than for hand washing of employees (20(2)/95)
      • Access to handwash basin is obstructed.
  18. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
      • Operator fail to ensure cover will prevent contamination or adulteration (59(c)(ii)/95)
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
      • Operate food premise - fail to equip facility with cloth roller towel, paper towels, single service towels or dryer (68(3)(e)/45)
  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    3 infractions

    • Operator washes hands at minimum required frequency using proper timing and technique.
    • 3-sink manual dishwashing provided with wash, rinse, sanitize technique.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
  22. Required

    1 infraction

    • Food is thawed in an appropriate manner.
  23. Required

    1 infraction

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
  24. Required

    3 infractions

    • Indicating thermometers present in clear and conspicuous location in all required units.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
      • Use basin other than for hand washing of employees (20(2)/95)
  25. Required

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website