TM Smoothie Bar

301 1100 Pembroke St E, Pembroke ON K8A 6Y7 · Restaurant

9 inspections

1. Follow-upMar 25, 2026

   0 infractions

2. RequiredMar 23, 2026

   6 infractions

   • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain storage areas in a clean and sanitary manner
   • Every food premise shall be provided with hot and cold potable running water under pressure
     • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
   • Single-service containers and single-service articles are kept in such a manner and place as to prevent contamination of containers or articles
     • Protect single-service utensils and containers from contamination.
   • Proper levels of illumination required are maintained in the food premise during all hours of operation
     • Maintain proper levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
     • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
3. RequiredNov 24, 2025

   0 infractions

4. RequiredNov 19, 2025

   4 infractions

   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
     • Keep floor or floor coverings tight, smooth and non-absorbent.
     • The floors of every room must be kept clean and in good repair.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
     • Maintain storage areas in a clean and sanitary manner
     • Maintain food handling room in a sanitary condition
   • Every food premise shall be provided with hot and cold potable running water under pressure
     • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
     • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
5. Follow-upAug 12, 2025

   0 infractions

6. RequiredAug 6, 2025

   8 infractions

   • At least one certified food handler or supervisor is on the premise at all times during normal operation
     • Ensure there is a trained food handler or supervisor working during all hours of operation.
   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
     • Keep floor or floor coverings tight, smooth and non-absorbent.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Maintain the food premise in a clean and sanitary manner
     • Maintain storage areas in a clean and sanitary manner
     • Maintain food handling room in a sanitary condition
   • Every food premise shall be provided with hot and cold potable running water under pressure
     • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
   • Handwashing stations used only for the washing of employee hands
   • Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
     • Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
   • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
     • Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
     • Quaternary ammonium compound solution must be a minimum 200 parts per million at 24°C or greater for at least 45 seconds.
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
     • Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
7. Follow-upFeb 14, 2025

   1 infraction

   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
8. RequiredFeb 10, 2025

   5 infractions

   • All food shall be protected from contamination and adulteration
   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
     • Keep floor or floor coverings tight, smooth and non-absorbent.
     • The floors of every room must be kept clean and in good repair.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Remove any materials and equipment that is not relevant to daily food operations.
     • Maintain the food premise in a clean and sanitary manner
     • Maintain storage areas in a clean and sanitary manner
     • Maintain food handling room in a sanitary condition
   • Proper levels of illumination required are maintained in the food premise during all hours of operation
   • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
     • Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
9. RequiredOct 7, 2024

   3 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
     • Store and handle ice used to process food or drink in a sanitary manner.
   • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
     • Keep floor or floor coverings tight, smooth and non-absorbent.
     • The floors of every room must be kept clean and in good repair.
   • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
     • Remove any materials and equipment that is not relevant to daily food operations.
     • Maintain the food premise in a clean and sanitary manner
     • Maintain storage areas in a clean and sanitary manner