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Superior Home Bakery - Bakery - Production

438 Great Northern Road Sault Ste. Marie ON P6B 4Z9 · Bakery - Production

Official record from Algoma →

Inspection summary

Superior Home Bakery - Bakery - Production has been inspected 12 times by Algoma Public Health since November 1, 2024. The most recent inspection, on June 19, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 33 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 10 times across 6 separate inspections, most recently on May 13, 2026. For example: Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]

  • 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 7 separate inspections, most recently on May 13, 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 6 times across 6 separate inspections, most recently on February 26, 2026. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

  • 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 2 times across 2 separate inspections, most recently on December 22, 2025. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

  • 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 June 26, 2025. For example: Hazardous food is held at 4°C (40°F) or less [Sec. 27(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.

12 inspections

  1. Complaint

    0 infractions

  2. Required

    3 infractions

    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
    • 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.
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
  3. 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)]
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • Store all food off the floor
  4. Follow-up

    5 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • 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)]
      • Walls must be kept clean and in good repair [Sec. 7(1)(g)]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • 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
    • 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)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • 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
  5. Follow-up

    5 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • 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
    • 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
    • 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)]
    • Food contact surfaces properly designed, constructed, installed and maintained [Sec. 8(2)]
      • Food contact surfaces / utensils / dishware must be free of cracks or open seams [Sec. 8(2)(b)]
      • Food contact surfaces / utensils / dishware must be cleanable and in good repair [Sec. 8(1)]
      • Provide multi-service food containers that may be readily cleaned and sanitized
    • 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)]
  6. Follow-up

    2 infractions

    • 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)]
      • Walls must be kept clean and in good repair [Sec. 7(1)(g)]
    • 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)]
  7. Follow-up

    7 infractions

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
    • 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
    • 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]
    • 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]
    • 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)]
      • Ensure records of all pest control measures are retained for at least one year [Sec. 13(2)]
      • 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)]
    • 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)]
    • Lighting adequate for food preparation and cleaning [Sec. 10]
      • Provide adequate lighting for food preparation and cleaning
  8. Required

    9 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]
      • Provide sufficient garbage containers of durable / leak proof / non-absorbent material
    • 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)]
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • 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)]
    • Lighting adequate for food preparation and cleaning [Sec. 10]
      • Provide adequate lighting for food preparation and cleaning
    • 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
    • Food contact surfaces properly designed, constructed, installed and maintained [Sec. 8(2)]
      • Food contact surfaces / utensils / dishware must be cleanable and in good repair [Sec. 8(1)]
      • Store foods in containers that can be readily cleaned and sanitized
    • 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]
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
    • 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)]
  9. Follow-up

    0 infractions

  10. Follow-up

    5 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)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • 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)]
    • 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
    • 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 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
    • 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
  11. Required

    4 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
    • 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 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
    • 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)]
    • 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)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
  12. 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)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]

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