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The Snack Shack and Mini Putt

1 Fleming Dr, Temiskaming Shores P0J ON · Snack Bar/Concession Stand

Official record from Northeastern Ontario →

Inspection summary

The Snack Shack and Mini Putt has been inspected 19 times by Porcupine Health Unit since May 28, 2014. The most recent inspection, on May 21, 2026, recorded 3 infractions.

7 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 7 times across 5 separate inspections, most recently on June 27, 2018. For example: Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.

  • 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 4 separate inspections, most recently on June 27, 2018. For example: Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.

  • 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 3 times across 3 separate inspections, most recently on May 21, 2026. For example: 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]

  • 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 3 times across 3 separate inspections, most recently on May 8, 2024. 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]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 21, 2026. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

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.

19 inspections

  1. Required

    3 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]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  2. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • 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]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. 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]
  8. Required

    0 infractions

  9. Required

    3 infractions

    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • No other observed/reported structural elements permitting (or likely to permit) a health hazard.
  10. Required

    0 infractions

  11. Required

    3 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.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • 2-sink manual dishwashing provided with wash, rinse, sanitize technique.
  12. Required

    4 infractions

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Garbage receptacles and holding bin(s) cleaned and sanitized on regular basis.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
  13. Required

    0 infractions

  14. Required

    4 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.
    • Hazardous foods are reheated to 74C (165F) or original cooking temperature within 2 hours.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
  15. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
    • All equipment of sound construction.
  16. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Indicating thermometers present in clear and conspicuous location in all required units.
  17. Required

    2 infractions

    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Pest control efforts maintained so as not to permit a health hazard.
  18. Required

    4 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.
    • 2-sink manual dishwashing provided with wash, rinse, sanitize technique.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • No other housekeeping element(s) observed/reported permitting (or likely to permit) a health hazard.
  19. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures;
      • Provide an easily readable, accurate indicating thermometer to check storage

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