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The Pier Sports Bar - Restaurant

1 Causley Street Blind River ON P0R 1B0 · Restaurant

Official record from Algoma →

Inspection summary

The Pier Sports Bar - Restaurant has been inspected 10 times by Algoma Public Health since September 30, 2024. The most recent inspection, on September 11, 2026, recorded 5 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 12 times across 7 separate inspections, most recently on September 11, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]

  • 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 September 11, 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.

  • 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 once on September 11, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

  • 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 once on June 10, 2026. 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]

  • 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 2 times on September 11, 2026. 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.

10 inspections

  1. Required

    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)]
    • 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 handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
      • Ensure employees wash hands before food handling
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
    • 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)]
  2. Follow-up

    0 infractions

  3. Required

    3 infractions

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

    0 infractions

  5. Follow-up

    1 infraction

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

    1 infraction

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

    0 infractions

  8. Required

    3 infractions

    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to verify food temperatures within all hot holding units [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)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(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)]
  9. Follow-up

    3 infractions

    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to verify food temperatures within all hot holding units [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)]
    • 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)]
    • 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
  10. Required

    4 infractions

    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to verify food temperatures within all hot holding units [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)]
    • 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)]
    • 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

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