Rainy River Bakery and Restaurant
214 Fourth St, Rainy River ON P0W 1L0 · Food Premises Disclosure
Inspection summary
Rainy River Bakery and Restaurant has been inspected 5 times by Northwestern Health Unit since June 15, 2023. The most recent inspection, on June 17, 2026, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 3 separate inspections, most recently on June 17, 2026. For example:
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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.
5 inspections
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
- Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
- Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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