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MARCHE STE-ANNE MARKET

701 County Road 18, Ste Anne de Prescott, K0C 1M0 · Food Take Out

Official record from Eastern Ontario →

Inspection summary

MARCHE STE-ANNE MARKET has been inspected 3 times by Eastern Ontario Health Unit (EOHU) since March 5, 2025. The most recent inspection, on May 22, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on May 22, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 November 21, 2025. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

  • Building, plumbing and upkeepLower risk

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

    Recorded 3 times across 2 separate inspections, most recently on May 22, 2026. For example: Sanitary maintenance of and provision of required supplies in staff/public washroom facilities

  • 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 once on November 21, 2025. For example: Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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.

3 inspections

  1. Required

    4 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food is frozen
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  2. Required

    3 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
  3. Required

    2 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
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