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Sharma's Y.I.G.

55 Scott St, Temiskaming Shores ON P0J 1P0 · Supermarket

Official record from Northeastern Ontario →

Inspection summary

Sharma's Y.I.G. has been inspected 22 times by Porcupine Health Unit since November 24, 2014. The most recent inspection, on September 24, 2026, found no infractions.

6 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 17 times across 9 separate inspections, most recently on September 15, 2025. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

  • 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 11 times across 7 separate inspections, most recently on September 29, 2025. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 7 times across 6 separate inspections, most recently on September 15, 2025. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 7 times across 6 separate inspections, most recently on July 29, 2022. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 4 separate inspections, most recently on September 15, 2025. For example: Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]

About this data

These results come from Porcupine Health Unit, 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.

22 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
  3. Reinspection

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  4. Required

    10 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    2 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
  8. Required

    3 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  9. Required

    1 infraction

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Improvement required.
      • Multiple infractions.
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
      • Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
  10. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
  11. Required

    6 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with smooth floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
    • All frozen foods are kept/served frozen. [s. 28]
      • Improvement required.
      • Fail to maintain frozen food in frozen state until sold (493/17-28-465CRX)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Improvement required.
      • Multiple infractions.
      • Offer for sale potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
  12. Required

    0 infractions

  13. Required

    4 infractions

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Ventilation system present, and operated in manner not permitting contamination or health hazard.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  14. Required

    0 infractions

  15. Required

    5 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Garbage receptacles and holding bin(s) cleaned and sanitized on regular basis.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  16. Required

    8 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • Operator washes hands at minimum required frequency using proper timing and technique.
    • When used as a food safety measure, disposable gloves are used correctly at all times.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  17. Required

    4 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  18. Required

    3 infractions

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
  19. Required

    5 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
  20. Required

    6 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • No unused equipment present/stored in premises.
  21. Required

    0 infractions

  22. Required

    1 infraction

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).

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