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Totem Lodge

1 Totem Rd, Sioux Narrows ON P0X 1N0 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Totem Lodge has been inspected 5 times by Northwestern Health Unit since July 2, 2020. The most recent inspection, on August 6, 2026, recorded 3 infractions.

1 of 5 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: Protecting food from contamination and Food temperature control.

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.

  • 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 August 6, 2026. For example: Separate raw foods from ready-to-eat foods during storage and handling

  • 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 3 times across 2 separate inspections, most recently on May 14, 2024. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on August 6, 2026. For example: Proper use and storage of clean utensils (including single service utensils)

  • 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 once on September 19, 2023. For example: Constant supply of potable hot and cold running water under pressure

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 14, 2024. For example: Washing hands thoroughly before and after handling food

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.

5 inspections

  1. 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
    • Proper use and storage of clean utensils (including single service utensils)
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
  2. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
    • Washing hands thoroughly before and after handling food
      • Ensure employees wash hands after using washroom
      • Ensure employees wash hands before commencing work
      • Ensure employees wash hands before resuming work
      • Ensure handwashing is completed after handling raw foods
      • Ensure handwashing is completed between tasks during food preparation
      • Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  3. Required

    3 infractions

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • 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
    • Constant supply of potable hot and cold running water under pressure
      • Provide source of potable water under pressure
      • Provide hot and cold running water in food preparation area
      • Provide hot and cold running water in utensil washing area
      • Ultraviolet Light must be NSF 55a certified or equivalent
      • Water sample must be taken as soon as possible
  4. Required

    1 infraction

    • Food protected from potential contamination and adulteration
  5. Required

    0 infractions

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