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Subway - Kenora (Lakeview Drive)

621 Lakeview Dr, Kenora ON P9N 3P7 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Subway - Kenora (Lakeview Drive) has been inspected 9 times by Northwestern Health Unit since July 28, 2020. The most recent inspection, on August 18, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 separate inspections, most recently on August 18, 2026. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating

  • 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 18, 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 5 times across 5 separate inspections, most recently on March 30, 2026. For example: Food Handler Training

  • 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 3 times across 3 separate inspections, most recently on July 18, 2024. For example: General housekeeping is satisfactory

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.

9 inspections

  1. Required

    2 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  2. Follow-up

    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
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
  3. Required

    2 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Food Handler Training
  4. Required

    2 infractions

    • Food Handler Training
    • General housekeeping is satisfactory
  5. 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
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with liquid soap in a dispenser
  6. Required

    1 infraction

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  7. Required

    1 infraction

    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Facilities must be kept in clean and sanitary condition, properly equipped, and in good repair at all times
  8. 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  9. Required

    0 infractions

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