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The Fed Downtown

5 Government Road West, Kirkland Lake ON P2N 2C9 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

The Fed Downtown has been inspected 24 times by Porcupine Health Unit since June 22, 2015. The most recent inspection, on May 25, 2026, found no infractions.

7 of 24 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 12 times across 9 separate inspections, most recently on July 22, 2025. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 10 times across 8 separate inspections, most recently on July 11, 2024. For example: Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]

  • 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 6 times across 6 separate inspections, most recently on July 22, 2025. For example: Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]

  • 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 6 separate inspections, most recently on November 26, 2024. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 26, 2019. For example: All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]

About this data

These results come from Porcupine 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.

24 inspections

  1. Required

    0 infractions

  2. Reinspection

    0 infractions

  3. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement recommended.
  4. Required

    0 infractions

  5. Required

    1 infraction

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement recommended.
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
  6. Required

    2 infractions

    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  7. Required

    8 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
  11. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – fail to provide mechanical equipment with rinse water temperature thermometer (493/17-20(1)(b)-55MIN)
  12. Required

    1 infraction

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
  13. Required

    1 infraction

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
  14. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Adequate number of utensils which are used and stored to prevent contamination.
  15. Required

    0 infractions

  16. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
      • Operator fail to ensure cover will prevent contamination or adulteration (59(c)(ii)/95)
    • Food and equipment stored 15cm or more off the ground at all times.
      • Fail to store food on racks or shelves (23/45)
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
      • Use basin other than for hand washing of employees (20(2)/95)
  17. Required

    1 infraction

    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
  18. Required

    1 infraction

    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
  19. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  20. Required

    2 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
      • Store hazardous foods at internal temperature between 5C and 60C (33/370)
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
      • Use basin other than for hand washing of employees (20(2)/95)
  21. Required

    3 infractions

    • Indicating thermometers present in clear and conspicuous location in all required units.
    • Food is thawed in an appropriate manner.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
  22. Follow-up

    0 infractions

  23. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
      • Maintain hazardous foods at internal temperature between 5C and 60C (33/370)
      • Offer for sale hazardous foods at internal temperature between 5C and 60C (33/370)
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
      • Operate food premise - mechanical equipment not maintained to provide clean wash water (77(a)(i)/245)
      • Operate food premise - mechanical equipment not maintained to provide sufficient chemical rinse solution (77(a)(ii)(B)/95)
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
      • Use basin other than for hand washing of employees (20(2)/95)
  24. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
      • Fail to enclose hazardous food on display (27/245)
    • Indicating thermometers present in clear and conspicuous location in all required units.
      • Fail to provide thermometer in storage compartment (21/95)

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