Superior Home Bakery - Bakery - Production

438 Great Northern Road Sault Ste. Marie ON P6B 4Z9 · Bakery - Production

12 inspections

1. Plainte19 juin 2026

   0 infraction

2. Requis13 mai 2026

   3 infractions

   • Mechanical ventilation operable and kept clean [Sec. 11]
     • Ventilation hood and/or filters require cleaning
   • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
     • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
     • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
   • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
     • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
3. Requis26 févr. 2026

   2 infractions

   • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
     • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
   • Food protected from potential contamination and adulteration [Sec. 26(1)]
     • Entreposez tous les aliments du sol
4. Suivi22 janv. 2026

   5 infractions

   • Floors, walls, and ceilings clean and in good repair [Sec. 7]
     • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
     • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
     • Walls must be kept clean and in good repair [Sec. 7(1)(g)]
     • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
   • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
     • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
     • Daily housekeeping practices must be improved
   • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
     • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
     • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
   • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
     • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
     • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
   • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
     • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
     • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
5. Suivi13 janv. 2026

   5 infractions

   • Floors, walls, and ceilings clean and in good repair [Sec. 7]
     • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
     • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
     • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
   • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
     • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
     • Daily housekeeping practices must be improved
   • All food must be processed in a manner that makes the food safe to eat [Sec. 26(2)]
     • Food must be handled, processed and served in a safe manner [Sec. 26(2)]
   • Food contact surfaces properly designed, constructed, installed and maintained [Sec. 8(2)]
     • Food contact surfaces / utensils / dishware must be free of cracks or open seams [Sec. 8(2)(b)]
     • Food contact surfaces / utensils / dishware must be cleanable and in good repair [Sec. 8(1)]
     • Fournir des contenants alimentaires multiservices qui peuvent être facilement nettoyés et désinfectés
   • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
     • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
     • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
6. Suivi30 déc. 2025

   2 infractions

   • Floors, walls, and ceilings clean and in good repair [Sec. 7]
     • Floors, walls, and ceilings must be tight, smooth, and non-absorbent [Sec. 7(1)(c)]
     • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
     • Walls must be kept clean and in good repair [Sec. 7(1)(g)]
   • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
     • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
     • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
7. Suivi22 déc. 2025

   7 infractions

   • Food protected from potential contamination and adulteration [Sec. 26(1)]
     • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
     • All food must be covered in storage
   • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
     • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
     • Daily housekeeping practices must be improved
   • Frequency of garbage removal adequate to maintain the premises in a sanitary condition [Sec. 12]
     • Collect and remove garbage as necessary to maintain the premise in a sanitary condition [Sec. 12]
   • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
     • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
   • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
     • Food premise must be kept free of conditions that lead to the harbouring or breeding of pests [Sec. 13(1)]
     • Ensure records of all pest control measures are retained for at least one year [Sec. 13(2)]
     • Contacter l'exploitant autorisé de lutte antiparasitaire pour le traitement et la lutte contre les insectes, les rongeurs et les ravageurs
     • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
   • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
     • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
     • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
   • Lighting adequate for food preparation and cleaning [Sec. 10]
     • Fournir un éclairage adéquat pour la préparation et le nettoyage des aliments
8. Requis19 déc. 2025

   9 infractions

   • Frequency of garbage removal adequate to maintain the premises in a sanitary condition [Sec. 12]
     • Collect and remove garbage as necessary to maintain the premise in a sanitary condition [Sec. 12]
     • Fournir suffisamment de contenants à ordures de matériaux durables/résistants/non absorbants
   • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
     • Food premise must be kept free of conditions that lead to the harbouring or breeding of pests [Sec. 13(1)]
     • Contacter l'exploitant autorisé de lutte antiparasitaire pour le traitement et la lutte contre les insectes, les rongeurs et les ravageurs
     • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
     • Fournir des entrées et/ou des entrées soigneusement scellées pour empêcher l'entrée d'insectes, d'oiseaux, de rongeurs et d'autres parasites
   • Floors, walls, and ceilings clean and in good repair [Sec. 7]
     • Floors, walls, and ceilings must be tight, smooth, and non-absorbent [Sec. 7(1)(c)]
     • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
   • Lighting adequate for food preparation and cleaning [Sec. 10]
     • Fournir un éclairage adéquat pour la préparation et le nettoyage des aliments
   • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
     • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
     • Daily housekeeping practices must be improved
   • Food contact surfaces properly designed, constructed, installed and maintained [Sec. 8(2)]
     • Food contact surfaces / utensils / dishware must be cleanable and in good repair [Sec. 8(1)]
     • Entreposer les aliments dans des contenants facilement nettoyés et désinfectés
   • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
     • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
   • Food protected from potential contamination and adulteration [Sec. 26(1)]
     • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
     • All food must be covered in storage
   • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
     • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
9. Suivi18 juill. 2025

   0 infraction

10. Suivi26 juin 2025

    5 infractions

    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
    • Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
      • A certified food handler must be on-site at all times of operation [Sec. 32]
      • For information on the Safe Food Handling training requirements contact your local APH office
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
11. Requis18 juin 2025

    4 infractions

    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
12. Requis1 nov. 2024

    2 infractions

    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]