St. Joseph's General Hospital - Hospital
70 Spine Road Elliot Lake ON P5A 1X2 · Hospital
Inspection summary
St. Joseph's General Hospital - Hospital has been inspected 8 times by Algoma Public Health since June 24, 2024. The most recent inspection, on August 19, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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 findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.
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 3 separate inspections, most recently on March 10, 2026. For example:
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded once on February 4, 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]
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.
8 inspections
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- Required
0 infractions
- Required
1 infraction
- 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)]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Required
1 infraction
- 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]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- 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]
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- 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)]
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
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