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O'Mavrik - Convenience / Variety

52 Rue Des Pins Dubreuilville ON P0S 1B0 · Convenience / Variety

Official record from Algoma →

Inspection summary

O'Mavrik - Convenience / Variety has been inspected 3 times by Algoma Public Health since June 19, 2024. The most recent inspection, on August 28, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 2 times on August 28, 2026. For example: Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

  • 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 June 25, 2025. For example: Sanitary maintenance of and provision of required supplies in staff / public washroom facilities [Sec. 25]

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.

3 inspections

  1. Required

    2 infractions

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Two-compartment sink dishwashing method: wash and rinse in first sink, sanitize in second sink [Sec. 18(2)(ii)(B&C)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(c)]
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
    • 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. Required

    1 infraction

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities [Sec. 25]
      • Equip facility with hot and cold running water [Sec. 25(3)(a)]
      • Equip facility with liquid soap in a dispenser [Sec. 25(3)(d)]
      • Equip facility with paper towels in a dispenser / hot air dryer [Sec. 25(3)(e)]
  3. Required

    0 infractions

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