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Osmow's Shawarma - Food Take Out

1-248 Northern Avenue Sault Ste. Marie ON P6B 4H6 · Food Take Out

Inspection summary

Osmow's Shawarma - Food Take Out has been inspected 5 times by Algoma Public Health since May 27, 2024. The most recent inspection, on March 19, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 once on September 11, 2025. For example: Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(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 once on October 11, 2024. For example: Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]

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.

5 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • 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
  3. Required

    0 infractions

  4. Required

    1 infraction

    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
  5. Required

    0 infractions

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