Rushing Wind Resort
Populus Lake, Sioux Narrows ON P0W 1N0 · Food Premises Disclosure
Inspection summary
Rushing Wind Resort has been inspected once by Northwestern Health Unit, on August 17, 2026. The most recent inspection, on August 17, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on August 17, 2026. For example:
Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
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 once on August 17, 2026. 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.
1 inspection
- 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 has at least one certified food handler on site
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Chlorine sanitizer concentration must be at least 100 parts per million
- Food Handler Training
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