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The Victory Tavern

91 Cedar Street S, Timmins ON P4N 2G7 · Bar/Lounge

Official record from Northeastern Ontario →

Inspection summary

The Victory Tavern has been inspected 15 times by Porcupine Health Unit since November 7, 2022. The most recent inspection, on March 24, 2026, found no infractions.

5 of 15 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: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 8 times across 7 separate inspections, most recently on September 11, 2025. For example: Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]

  • 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 5 times across 5 separate inspections, most recently on February 27, 2025. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

  • 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 4 times across 4 separate inspections, most recently on February 12, 2025. For example: Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]

  • 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 once on September 11, 2025. 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)]

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.

15 inspections

  1. Required

    0 infractions

  2. Required

    2 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)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Improvement required.
      • Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
  3. Reinspection

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
      • Operate food premise – mechanical equipment not designed to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
  4. Reinspection

    3 infractions

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
      • Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  5. Required

    2 infractions

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility with hot and cold running water (493/17-25(3)(a)-55MIN)
  6. Reinspection

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Improvement required.
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  7. Reinspection

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Improvement required.
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  8. Required

    3 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Improvement required.
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  9. Complaint

    0 infractions

  10. Reinspection

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
  11. Required

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
  12. Reinspection

    0 infractions

  13. Required

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  14. Complaint

    0 infractions

  15. Required

    0 infractions

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