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Smitty's Restaurant and Lounge - Restaurant

384 McNabb Street Sault Ste. Marie ON P6B 1Z1 · Restaurant

Official record from Algoma →

Inspection summary

Smitty's Restaurant and Lounge - Restaurant has been inspected 9 times by Algoma Public Health since August 20, 2025. The most recent inspection, on September 9, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 9 times across 6 separate inspections, most recently on September 9, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(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 5 times across 4 separate inspections, most recently on September 9, 2026. For example: Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 21, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

  • 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 February 9, 2026. For example: Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.

  • 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 September 9, 2026. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

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.

9 inspections

  1. Required

    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)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
    • Food 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
    • 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)]
  2. Follow-up

    1 infraction

    • 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)]
  3. Follow-up

    1 infraction

    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Food premise must be kept free of conditions that lead to the harbouring or breeding of pests [Sec. 13(1)]
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
  4. Required

    3 infractions

    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • 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
    • 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)]
  5. Required

    6 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]
      • 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)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination
    • All food must be processed in a manner that makes the food safe to eat [Sec. 26(2)]
      • Food must be handled, processed and served in a safe manner [Sec. 26(2)]
    • 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)]
  6. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Ice cream scoops are to be kept in a dipper-well with running water or maintained in a manner preventing bacterial growth
  7. Complaint

    0 infractions

  8. Follow-up

    0 infractions

  9. Required

    7 infractions

    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Food premise must be kept free of conditions that lead to the harbouring or breeding of pests [Sec. 13(1)]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 20(1)(a)(ii)(B)]
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(c)]
    • 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)]
    • All food must be processed in a manner that makes the food safe to eat [Sec. 26(2)]
      • Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
      • Food must be handled, processed and served in a safe manner [Sec. 26(2)]
    • 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)]
    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
      • An easily readable, accurate thermometer must be provided and used to measure the internal temperature of prepared hazardous foods [Sec. 26(2)]

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