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Red Seal Catering

27 Cedar St N, Timmins ON P4N 6H8 · Cafeteria

Official record from Northeastern Ontario →

Inspection summary

Red Seal Catering has been inspected 14 times by Porcupine Health Unit since December 15, 2022. The most recent inspection, on September 28, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 8 times across 6 separate inspections, most recently on May 21, 2026. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 5 times across 5 separate inspections, most recently on October 2, 2025. For example: Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 21, 2026. For example: All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]

  • 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 May 21, 2026. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 21, 2026. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

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.

14 inspections

  1. Required

    0 infractions

  2. Reinspection

    0 infractions

  3. Required

    5 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Improvement required.
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine (493/17-19(b)-120MOD)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  4. Reinspection

    0 infractions

  5. Required

    3 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Fail to maintain ventilation system to ensure elimination of odours (493/17-11-55MIN)
      • Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
  6. Reinspection

    1 infraction

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Fail to maintain ventilation system to ensure elimination of odours (493/17-11-55MIN)
      • Fail to maintain ventilation system to ensure elimination of fumes (493/17-11-55MIN)
      • Fail to maintain ventilation system to ensure elimination of vapours (493/17-11-55MIN)
      • Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
  7. Reinspection

    1 infraction

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Fail to maintain ventilation system to ensure elimination of odours (493/17-11-55MIN)
      • Fail to maintain ventilation system to ensure elimination of fumes (493/17-11-55MIN)
      • Fail to maintain ventilation system to ensure elimination of vapours (493/17-11-55MIN)
      • Fail to maintain ventilation system to ensure elimination of smoke (493/17-11-120MOD)
      • Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
  8. Required

    2 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
  9. Reinspection

    2 infractions

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Improvement required.
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  10. Required

    4 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
      • Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  11. Required

    1 infraction

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
  12. Required

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Improvement required.
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Improvement required.
      • Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  13. Required

    1 infraction

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

    0 infractions

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