St. Ola's Station
12 St, Ola Rd. Gilmour ON K0L 1W0 · Year-Round Food Premises
Inspection summary
St. Ola's Station has been inspected once by KFL&A Public Health, on September 28, 2026. The most recent inspection, on September 28, 2026, recorded 6 infractions.
In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and 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.
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 on September 28, 2026. For example:
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
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 once on September 28, 2026. For example:
Handwashing stations are conveniently accessible, maintained and adequately supplied
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 September 28, 2026. For example:
Surfaces of equipment and facilities are cleaned and sanitized as appropriate
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 on September 28, 2026. For example:
Floors are tight, smooth, non-absorbent, kept clean and in good repair
About this data
These results come from KFL&A Public Health, 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
- Routine
6 infractions
- Floors are tight, smooth, non-absorbent, kept clean and in good repair
- Food premise not maintained with non-absorbent floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
- Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
- Food premise not maintained to permit cleaning of walls. O. Reg. 493/17, clause 7 (1) (d)
- Handwashing stations are conveniently accessible, maintained and adequately supplied
- Fail to provide handwashing stations with adequate supplies. O. Reg. 493/17, clause 7 (3) (c)
- Surfaces of equipment and facilities are cleaned and sanitized as appropriate
- Fail to ensure equipment surface cleaned as necessary. O. Reg. 493/17, s. 22
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
- Thermometer is present and easily located in equipment used for refrigeration or hot-holding
- Floors are tight, smooth, non-absorbent, kept clean and in good repair