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Arusuvai Restaurant - Food Take Out

701 Pine Street Sault Ste. Marie ON P6B 3G2 · Food Take Out

Official record from Algoma →

Inspection summary

Arusuvai Restaurant - Food Take Out has been inspected 2 times by Algoma Public Health since June 4, 2026. The most recent inspection, on September 2, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 September 2, 2026. For example: Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.

  • 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 2 times across 2 separate inspections, most recently on September 2, 2026. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

  • 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 on June 4, 2026. For example: Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]

  • 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 once on June 4, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

  • 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 once on June 4, 2026. For example: 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]

About this data

These results come from Algoma Public Health, 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.

2 inspections

  1. Required

    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)]
    • 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
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities [Sec. 25]
      • Clean and sanitize washroom(s) at least once per day and as often as necessary [Sec. 25(2)]
    • Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
      • Ensure employees wash hands before food handling
      • Ensure employees wash hands after potential contamination
      • Ensure employees wash hands before commencing work
      • Ensure employees wash hands before resuming work
    • 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
  2. Required

    6 infractions

    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
    • 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)]
    • Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • 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
    • 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
      • Store all food off the floor

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