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TM Smoothie Bar

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

Official record from Renfrew County →

Inspection summary

TM Smoothie Bar has been inspected 9 times by Renfrew County and District Health Unit since February 10, 2025. The most recent inspection, on August 28, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on March 23, 2026. For example: Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition

  • 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 3 times across 3 separate inspections, most recently on August 28, 2026. For example: All food shall be protected from contamination and adulteration

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on August 6, 2025. For example: Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food

  • 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 once on August 6, 2025. For example: Handwashing stations used only for the washing of employee hands

  • 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 7 times across 5 separate inspections, most recently on March 23, 2026. For example: Every food premise shall be provided with hot and cold potable running water under pressure

About this data

These results come from Renfrew County and District Health Unit, 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.

9 inspections

  1. Required

    2 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • 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 food handling room in a sanitary condition
  2. Follow-up

    0 infractions

  3. Required

    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
  4. Required

    0 infractions

  5. Required

    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.
  6. Follow-up

    0 infractions

  7. Required

    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.
  8. Follow-up

    1 infraction

    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
  9. Required

    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.

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