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Jack's Chicken and Fish - Mobile Preparation Premises

1177 Great Northern Road Sault Ste. Marie ON P6A 5K7 · Mobile Preparation Premises

Official record from Algoma →

Inspection summary

Jack's Chicken and Fish - Mobile Preparation Premises has been inspected 5 times by Algoma Public Health since June 12, 2024. The most recent inspection, on June 24, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on June 4, 2026. For example: Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 24, 2026. For example: Liquid wastes stored, handled and disposed of regularly and in a sanitary manner [Sec. 12]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on May 28, 2025. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on May 28, 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]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on June 24, 2026. For example: Floors, walls, and ceilings clean and in good repair [Sec. 7]

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.

5 inspections

  1. Follow-up

    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)]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
    • Liquid wastes stored, handled and disposed of regularly and in a sanitary manner [Sec. 12]
      • Collect and dispose of liquid waste in a sanitary manner [Sec. 12]
  2. Follow-up

    4 infractions

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
    • Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • 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
  3. Required

    2 infractions

    • Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • 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
  4. Required

    3 infractions

    • Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
      • 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
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
  5. Required

    2 infractions

    • Frozen hazardous food is maintained in a frozen state until sold or prepared for sale [Sec. 28]
      • Adjust or repair the freezer immediately
      • Ensure all frozen hazardous foods are stored in a frozen state until sold or prepared for sale. Best practice for freezer storage is -18°C (0°F) [Sec. 28]
    • Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]

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