Skip to content
Loading map…

Sportscentre Bar & Grill - Restaurant

2B-624 Wellington Street West Sault Ste. Marie ON P6C 3T9 · Restaurant

Official record from Algoma →

Inspection summary

Sportscentre Bar & Grill - Restaurant has been inspected 6 times by Algoma Public Health since November 4, 2024. The most recent inspection, on July 23, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on July 23, 2026. For example: Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]

  • 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 3 times across 3 separate inspections, most recently on May 14, 2026. For example: Sanitary maintenance of and provision of required supplies in staff / public washroom facilities [Sec. 25]

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on November 10, 2025. 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.

6 inspections

  1. Complaint

    1 infraction

    • 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)]
  2. Required

    1 infraction

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities [Sec. 25]
      • Clean and sanitize washroom(s) at least once per day and as often as necessary [Sec. 25(2)]
  3. Required

    2 infractions

    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition [Sec. 12]
      • Collect and remove garbage as necessary to maintain the premise in a sanitary condition [Sec. 12]
    • 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]
      • For information on the Safe Food Handling training requirements contact your local APH office
  4. Required

    1 infraction

    • 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]
      • For information on the Safe Food Handling training requirements contact your local APH office
  5. Follow-up

    0 infractions

  6. Required

    3 infractions

    • 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
    • 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]
      • For information on the Safe Food Handling training requirements contact your local APH office
    • 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)]

Nearby inspected facilities

Own this business? Add a badge to your website