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Giovanni's Spaghetti Bowl - Restaurant

516 Great Northern Road Sault Ste. Marie ON P6B 4Z9 · Restaurant

Official record from Algoma →

Inspection summary

Giovanni's Spaghetti Bowl - Restaurant has been inspected 7 times by Algoma Public Health since November 27, 2024. The most recent inspection, on May 28, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on May 28, 2026. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

  • 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 4 times across 4 separate inspections, most recently on May 28, 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]

  • 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 across 2 separate inspections, most recently on November 25, 2025. For example: Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]

  • 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 November 25, 2025. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

  • 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 across 2 separate inspections, most recently on November 25, 2025. For example: Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]

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.

7 inspections

  1. Required

    2 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
    • 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
  2. Required

    2 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
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
    • 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
  3. Follow-up

    0 infractions

  4. Required

    5 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
      • Racks/shelves/pallets that are used to store food must be designed to protect the food from contamination and must be readily cleanable [Sec. 31]
      • 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
      • Store all food off the floor
    • 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)]
    • 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)]
      • 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)]
    • 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]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination
  5. Required

    2 infractions

    • 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 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)]
  6. Required

    1 infraction

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
  7. Required

    1 infraction

    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination

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