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Soo Shawarma Burgers & Grill House - Food Take Out

129 Second Line West Sault Ste. Marie ON P6C 2J1 · Food Take Out

Official record from Algoma →

Inspection summary

Soo Shawarma Burgers & Grill House - Food Take Out has been inspected 6 times by Algoma Public Health since December 5, 2024. The most recent inspection, on August 10, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on October 9, 2025. For example: Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]

  • 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 2 times on October 9, 2025. For example: 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]

  • 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 August 10, 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 April 1, 2025. 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 4 times across 4 separate inspections, most recently on August 10, 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.

6 inspections

  1. Required

    2 infractions

    • 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)]
    • 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)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
  2. 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)]
    • All food must be processed in a manner that makes the food safe to eat [Sec. 26(2)]
      • Cook food mixtures containing poultry, egg, meat, fish or another hazardous food at 74°C (165°F) for 15 seconds
      • Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds
      • 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)]
  3. 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]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • All food must be processed in a manner that makes the food safe to eat [Sec. 26(2)]
      • Cook food mixtures containing poultry, egg, meat, fish or another hazardous food at 74°C (165°F) for 15 seconds
      • Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds
      • Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
      • Cook whole poultry at 82°C (180°F) for 15 seconds
      • Food must be handled, processed and served in a safe manner [Sec. 26(2)]
    • 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)]
    • 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)]
  4. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
  5. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
    • 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 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)]
  6. Required

    2 infractions

    • 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)]

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