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Krazy Ernie's - Food Take Out

256 McNabb Street Sault Ste. Marie ON P6B 1Y6 · Food Take Out

Official record from Algoma →

Inspection summary

Krazy Ernie's - Food Take Out has been inspected 6 times by Algoma Public Health since May 29, 2024. The most recent inspection, on August 19, 2026, recorded 4 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on August 19, 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 August 19, 2026. 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 on August 19, 2026. 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.

6 inspections

  1. Required

    4 infractions

    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Protect single-service utensils from contamination [Sec. 7(1)(h)]
      • Utensils must be stored and transported in a manner preventing contamination
      • Utensils other than multi-service articles must be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition [Sec. 21(2)]
    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • 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)]
    • Only Grade A or B domestic hen eggs are offered for sale, displayed, stored, handled, prepared, processed or distributed [Sec. 47(1)]
      • Only Grade A or B domestic hen eggs permitted in a food premise [Sec. 47(1)]
  2. Required

    1 infraction

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
      • Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

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