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Copper Bean Café - Restaurant

9196 Highway 17 Bruce Mines ON P0R 1C0 · Restaurant

Official record from Algoma →

Inspection summary

Copper Bean Café - Restaurant has been inspected 4 times by Algoma Public Health since December 3, 2024. The most recent inspection, on June 29, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 5 times across 4 separate inspections, most recently on June 29, 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 3 times across 3 separate inspections, most recently on June 29, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

  • 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 once on June 29, 2026. For example: Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]

  • 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 November 6, 2025. 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]

  • 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 once on June 9, 2025. For example: Toxic / poisonous substances (chemicals/pesticides) must be stored and used in a safe manner [Sec. 23]

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.

4 inspections

  1. Required

    3 infractions

    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • 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 used for hand washing only [Sec. 7(3)]
      • Hand washing station is only to be used for hand washing and shall not be obstructed in any way [Sec. 7(4)]
  2. Required

    3 infractions

    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Ensure records of all pest control measures are retained for at least one year [Sec. 13(2)]
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
      • Thermometers must be capable of displaying the wash and rinse temperatures [Sec. 20(1)(b)]
    • 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]
  3. Required

    4 infractions

    • Toxic / poisonous substances (chemicals/pesticides) must be stored and used in a safe manner [Sec. 23]
      • Toxic / poisonous substances must be stored below / separate from food to prevent contamination of any food, working surface or utensil [Sec. 23(a)]
    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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 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)]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  4. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
      • Thermometers must be capable of displaying the wash and rinse temperatures [Sec. 20(1)(b)]

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