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RJ's Market - Food Take Out

238 Wellington Street West Sault Ste. Marie ON P6A 1H8 · Food Take Out

Official record from Algoma →

Inspection summary

RJ's Market - Food Take Out has been inspected 10 times by Algoma Public Health since December 11, 2024. The most recent inspection, on May 22, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 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 8 times across 7 separate inspections, most recently on May 22, 2026. For example: Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]

  • 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 6 times across 4 separate inspections, most recently on May 22, 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 2 times across 2 separate inspections, most recently on April 27, 2026. For example: Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]

  • 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 March 25, 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 10 times across 7 separate inspections, most recently on May 22, 2026. For example: Floors, walls, and ceilings clean and in good repair [Sec. 7]

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.

10 inspections

  1. Required

    3 infractions

    • 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)]
    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • 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)]
  2. Follow-up

    5 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • 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)]
    • 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)]
    • 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)]
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
  3. Follow-up

    4 infractions

    • 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)]
      • Equipment must be suitable for its intended purpose [Sec. 8(1)(d)]
    • 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)]
      • 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
    • 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)]
    • 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)]
  4. Required

    4 infractions

    • 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]
      • Ensure wiping cloths are clean, handled properly, restricted to a single task and a sanitizing solution is used
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • 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)]
      • Equipment must be suitable for its intended purpose [Sec. 8(1)(d)]
    • 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)]
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
  5. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
  6. Follow-up

    0 infractions

  7. Required

    3 infractions

    • 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)]
    • 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)]
    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
  8. Follow-up

    0 infractions

  9. Required

    2 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)]
    • 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)]
  10. Required

    5 infractions

    • 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)]
    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
    • 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
      • Ensure employees wash hands after using washroom
      • Ensure employees wash hands before commencing work
      • Ensure employees wash hands before resuming work
    • 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)]

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