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Ye Olde Chip Truck - Market Square

308 Second St S, Kenora ON P9N 1G4 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Ye Olde Chip Truck - Market Square has been inspected 12 times by Northwestern Health Unit since February 22, 2020. The most recent inspection, on August 4, 2026, recorded 7 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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.

  • 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 11 times across 8 separate inspections, most recently on August 4, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 7 times across 7 separate inspections, most recently on August 4, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests

  • 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 5 times across 5 separate inspections, most recently on August 4, 2026. For example: Adequate number of handwashing stations conveniently located and kept adequately supplied

  • 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 3 separate inspections, most recently on August 4, 2026. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • 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 once on March 27, 2024. For example: Food protected from potential contamination and adulteration

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.

12 inspections

  1. Follow-up

    7 infractions

    • Disclosure signs are posted as required by the Northwestern Health Unit
      • Ensure that signs are posted in accordance with the Northwestern Health Unit
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide soap in a dispenser in close proximity to the handwashing station in the food preparation area
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Proper use and storage of clean utensils (including single service utensils)
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory
  2. Required

    9 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Handwashing stations used for the sole purpose of handwashing
    • Washing hands thoroughly before and after handling food
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
    • Floors, walls, and ceilings clean and in good repair
    • General housekeeping is satisfactory
  3. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • Washing hands thoroughly before and after handling food
      • Ensure handwashing is completed between tasks during food preparation
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  6. Required

    5 infractions

    • Handwashing stations used for the sole purpose of handwashing
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • Proper use and storage of clean utensils (including single service utensils)
      • Store utensils in manner preventing contamination
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
  7. Required

    7 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Washing hands thoroughly before and after handling food
      • Ensure employees wash hands before commencing work
      • Ensure employees wash hands before resuming work
      • 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
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Toxic / poisonous substances (chemicals/pesticides) to be stored separately from food
      • Store all toxic / poisonous substances below / separate from food
      • Use all toxic / poisonous substances in a manner to prevent contamination of food/food contact surfaces
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
  8. Required

    3 infractions

    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million
  9. Required

    5 infractions

    • Disclosure signs are posted as required by the Northwestern Health Unit
      • Ensure that signs are posted in accordance with the Northwestern Health Unit
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  10. Follow-up

    2 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  11. Required

    5 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide soap in a dispenser in close proximity to the handwashing station in the food preparation area
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • 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 all surfaces are clean and maintained in good repair
      • Ensure all surfaces are readily cleanable and non-absorbent
      • Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
      • Ensure an accurate thermometer is provided and used to verify the temperature of the sanitizing solution
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  12. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair

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