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Sunset Inn Forest Dining Room & Capricorn Lounge

920 Hwy 17 E, Kenora ON P9N 3X1 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Sunset Inn Forest Dining Room & Capricorn Lounge has been inspected 13 times by Northwestern Health Unit since December 9, 2021. The most recent inspection, on June 24, 2026, recorded 1 infraction.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 15 times across 12 separate inspections, most recently on June 24, 2026. For example: Food protected from potential contamination and adulteration

  • 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 7 times across 6 separate inspections, most recently on June 10, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 4 times across 4 separate inspections, most recently on December 15, 2025. For example: Handwashing stations used for the sole purpose of handwashing

  • 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 3 times across 3 separate inspections, most recently on June 10, 2026. For example: Food contact surfaces properly designed, constructed, installed and maintained

  • 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 9 times across 8 separate inspections, most recently on June 10, 2026. 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.

13 inspections

  1. Follow-up

    1 infraction

    • Food protected from potential contamination and adulteration
  2. Required

    5 infractions

    • Food is held at 4°C (40°F) or less
    • Food protected from potential contamination and adulteration
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • General housekeeping is satisfactory
  3. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  4. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
  5. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  6. Follow-up

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
  7. Required

    7 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Food handler hygiene
      • Operator / employee must take reasonable precautions to ensure that food is not contaminated by hair
    • 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
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Food must be processed in a manner that makes the food safe to eat
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Proper use and storage of clean utensils (including single service utensils)
      • Protect single-service utensils from contamination
      • Store utensils in manner preventing contamination
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  8. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Displayed food must be enclosed in a manner to prevent contamination
    • Food contact surfaces properly designed, constructed, installed and maintained
      • Ensure all surfaces are clean and maintained in good repair
      • Ensure all surfaces are readily cleanable and non-absorbent
    • General housekeeping is satisfactory
  9. Required

    3 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  10. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
  11. Follow-up

    0 infractions

  12. Required

    5 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Handwashing stations used for the sole purpose of handwashing
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  13. Required

    6 infractions

    • Washing hands thoroughly before and after handling food
      • Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
    • 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 protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • 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
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • The premises is operated and maintained free from every condition that may be a health hazard
      • Operate and maintain premises free from every condition that may be a health hazard

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