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Marconi Society Restaurant - Restaurant

450 Albert Street West Sault Ste. Marie ON P6A 1C3 · Restaurant

Official record from Algoma →

Inspection summary

Marconi Society Restaurant - Restaurant has been inspected 9 times by Algoma Public Health since November 26, 2024. The most recent inspection, on June 18, 2026, recorded 7 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 4 separate inspections, most recently on June 18, 2026. For example: Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.

  • 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 3 separate inspections, most recently on June 18, 2026. For example: Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]

  • 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 June 18, 2026. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]

  • 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 once on October 2, 2025. For example: Food protected from potential contamination and adulteration [Sec. 26(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 November 26, 2024. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

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.

9 inspections

  1. Required

    7 infractions

    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
    • 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)]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
      • Walls must be kept clean and in good repair [Sec. 7(1)(g)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
      • All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
      • All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
    • 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)]
    • Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
      • Ensure employees wash hands before food handling
      • Ensure employees wash hands after potential contamination
    • 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)]
    • 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. Complaint

    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

    3 infractions

    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
  4. Follow-up

    3 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)]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
    • 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)]
  5. Required

    3 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)]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • 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
      • Store all food off the floor
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
  6. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Floors must be kept clean and in good repair [Sec. 7(1)(g)]
    • 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)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
  7. Follow-up

    0 infractions

  8. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
  9. Required

    3 infractions

    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • 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)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]

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