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Old Station Wawa - Restaurant

1-208 Mission Road Wawa ON P0S 1K0 · Restaurant

Official record from Algoma →

Inspection summary

Old Station Wawa - Restaurant has been inspected 4 times by Algoma Public Health since May 6, 2025. The most recent inspection, on August 14, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 5 times across 2 separate inspections, most recently on August 14, 2026. For example: Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]

  • 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 5 times across 3 separate inspections, most recently on April 1, 2026. For example: Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]

  • 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 3 times across 3 separate inspections, most recently on August 14, 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.

  • 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 April 1, 2026. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

  • 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 once on August 14, 2026. For example: Mechanical ventilation operable and kept clean [Sec. 11]

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.

4 inspections

  1. Required

    6 infractions

    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Hot and cold running water must be provided at the designated hand washing station [Sec. 1(1)]
    • Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
      • Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
    • 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)]
      • Provide adequate refrigerated space for hazardous food storage [Sec. 7(3)(d)]
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
      • Transfer foods to shallow containers to speed up cooling
    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Mechanical ventilation system must be maintained in a manner not permitting health hazard and is capable of removing odours, fumes, vapours, smoke and excessive heat [Sec. 11]
    • 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)]
  2. Required

    4 infractions

    • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Hot and cold running water must be provided at the designated hand washing station [Sec. 1(1)]
    • 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
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
  3. Required

    3 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)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • 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)]
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
    • 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)]
  4. Required

    2 infractions

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

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