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Pinecrest Home for the Aged

1220 Valley Dr, Kenora ON P9N 2W7 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Pinecrest Home for the Aged has been inspected 15 times by Northwestern Health Unit since July 20, 2020. The most recent inspection, on February 24, 2026, recorded 2 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 6 times across 5 separate inspections, most recently on February 24, 2026. For example: Food protected from potential contamination and adulteration

  • 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 across 2 separate inspections, most recently on September 30, 2020. 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 December 9, 2022. For example: Manual dishwashing: Wash, rinse, sanitize technique

  • 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 2 times across 2 separate inspections, most recently on February 24, 2026. For example: General housekeeping is satisfactory

  • 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 April 12, 2024. For example: Food Handler Training

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.

15 inspections

  1. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Maintain the premises in a clean and sanitary condition
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    1 infraction

    • General housekeeping is satisfactory
  5. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
  6. Required

    0 infractions

  7. Required

    2 infractions

    • 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
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
  8. Required

    1 infraction

    • 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
  9. Required

    0 infractions

  10. Required

    2 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling
    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
  11. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
  12. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
  13. Follow-up

    0 infractions

  14. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • NSF/ANSI Standard 3 for stationary rack mechanical dishwashers - Hot water sanitizing rinse must be 74°C (165°F) or greater for at least 10 seconds
  15. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

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