Runway Park Mobile Food Truck - Mobile Preparation Premises
573 Airport Road Sault Ste. Marie ON P6A 5K6 · Mobile Preparation Premises
Inspection summary
Runway Park Mobile Food Truck - Mobile Preparation Premises has been inspected 4 times by Algoma Public Health since May 23, 2025. The most recent inspection, on August 15, 2026, recorded 1 infraction.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded 3 times across 2 separate inspections, most recently on August 15, 2026. For example:
Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
Food safety training and certificationLower risk
Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.
Recorded once on June 20, 2026. For example:
Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
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
- Follow-up
1 infraction
- 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)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Required
3 infractions
- 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)]
- 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)]
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Required
0 infractions
- Required
0 infractions
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