Super 8 Motel
11 Hughes Cres, Red Lake ON P0V 2M0 · Food Premises Disclosure
Inspection summary
Super 8 Motel has been inspected 3 times by Northwestern Health Unit since November 2, 2023. The most recent inspection, on June 19, 2026, recorded 1 infraction.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.
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 across 2 separate inspections, most recently on June 19, 2026. For example:
Food is held at 4°C (40°F) or less
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 November 2, 2023. 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.
3 inspections
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Required
0 infractions
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
- 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
- Thermometers used to verify storage, food preparation, and hot holding temperatures
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