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Sushi 251

251 Second St S, Kenora ON P9N 1G1 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Sushi 251 has been inspected 9 times by Northwestern Health Unit since July 17, 2020. The most recent inspection, on April 13, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 6 separate inspections, most recently on April 13, 2026. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • 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 6 times across 5 separate inspections, most recently on December 5, 2024. 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 5 times across 4 separate inspections, most recently on December 5, 2024. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 5 times across 3 separate inspections, most recently on July 14, 2023. For example: Separate raw foods from ready-to-eat foods during storage and handling

  • 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 April 13, 2026. For example: Floors, walls, and ceilings clean and in good repair

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

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  2. Required

    6 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • 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
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
  3. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with liquid soap in a dispenser
  4. Required

    1 infraction

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
  5. Required

    3 infractions

    • 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 contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Chlorine sanitizer concentration must be at least 100 parts per million
    • 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
  6. Required

    6 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide potable hot and cold running water for handwashing in food preparation area
      • Provide soap in a dispenser in close proximity to the handwashing station in the food preparation area
      • 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
      • 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
      • Ensure food is not stored directly on the floor
    • Constant supply of potable hot and cold running water under pressure
      • Provide hot and cold running water in food preparation area
      • Provide hot and cold running water in utensil washing area
    • Proper use of dishwashing and cleaning items
      • Cloths and towels used for cleaning, drying or polishing utensils, or cleaning food contact surfaces are not used for any other purpose
      • Keep cloths and towels clean, in good repair, and restricted to a single task
      • When not in use, keep cloths in a container of sanitizing solution
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  7. Required

    8 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
      • Provide adequate refrigerated space for hazardous food storage
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • 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
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • 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
      • Ensure food is not stored directly on the floor
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure clean wash / rinse water is provided
      • Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
      • Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • Proper use of dishwashing and cleaning items
      • Keep cloths and towels clean, in good repair, and restricted to a single task
      • When not in use, keep cloths in a container of sanitizing solution
      • Scrub brushes must be cleaned and disinfected after each use
      • Sponges can only be single use
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
  8. Required

    3 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
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  9. Required

    5 infractions

    • Food is held at 4°C (40°F) or less
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
    • Floors, walls, and ceilings clean and in good repair

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