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The Thrift Barn - Convenience / Variety

45 Broadway Avenue Wawa ON P0S 1K0 · Convenience / Variety

Official record from Algoma →

Inspection summary

The Thrift Barn - Convenience / Variety has been inspected 6 times by Algoma Public Health since June 4, 2024. The most recent inspection, on August 27, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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 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.

  • 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 5 times across 3 separate inspections, most recently on April 29, 2026. For example: Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]

  • 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 4 times across 4 separate inspections, most recently on April 29, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]

  • 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 August 27, 2026. For example: Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

  • 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 August 27, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

  • 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 August 27, 2026. For example: General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(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.

6 inspections

  1. 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
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Two-compartment sink dishwashing method: wash and rinse in first sink, sanitize in second sink [Sec. 18(2)(ii)(B&C)]
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Clean wash / rinse water must be provided
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
    • 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]
      • Use a sanitizing solution that is approved for use on food contact surfaces.
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
    • 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)]
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  2. Required

    3 infractions

    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
    • 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)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
  3. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
    • 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)]
  4. Required

    5 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
    • 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)]
    • All food must be obtained from a source that is subject to inspection [Sec. 29]
    • Exclusion of live animals on the premises, subject to exemptions [Sec. 14]
      • Ensure food premises must be kept free from live birds / animals [Sec. 14(1)]
  5. Required

    0 infractions

  6. Required

    3 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
    • 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)]

Nearby inspected facilities

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