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The Walford Residence - Kitchen

750 Tamarack Street, Timmins ON P4N 0A4 · Institutional Food Service

Official record from Northeastern Ontario →

Inspection summary

The Walford Residence - Kitchen has been inspected 18 times by Porcupine Health Unit since August 17, 2022. The most recent inspection, on July 27, 2026, found no infractions.

4 of 18 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 9 times across 8 separate inspections, most recently on July 10, 2026. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 2 times across 2 separate inspections, most recently on November 17, 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)]

  • 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 January 11, 2024. For example: No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]

  • 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 2 times across 2 separate inspections, most recently on October 4, 2023. For example: Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]

  • 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 5 times across 5 separate inspections, most recently on July 10, 2026. For example: Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]

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.

18 inspections

  1. Reinspection

    0 infractions

  2. Required

    3 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
  3. Required

    0 infractions

  4. 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)]
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
  5. Reinspection

    0 infractions

  6. Reinspection

    1 infraction

    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
      • Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)
  7. Required

    1 infraction

    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement recommended.
  8. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
  9. Required

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  10. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  11. Required

    2 infractions

    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
      • Improvement required.
  12. Required

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
    • Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
  13. Required

    0 infractions

  14. Complaint

    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)]
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
    • 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)
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
      • Improvement required.
  15. Complaint

    1 infraction

    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
  16. 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)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Improvement required.
  17. Required

    1 infraction

    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
  18. Required

    1 infraction

    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.

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