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Tuomo's Stubbornly Finnish Food - Bakery - Production

459 Second Line West Sault Ste. Marie ON P6C 2K1 · Bakery - Production

Inspection summary

Tuomo's Stubbornly Finnish Food - Bakery - Production has been inspected 4 times by Algoma Public Health since February 4, 2025. The most recent inspection, on September 1, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 once on September 19, 2025. For example: Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

  • 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 September 19, 2025. For example: Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]

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.

4 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    2 infractions

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
      • Hand washing station is only to be used for hand washing and shall not be obstructed in any way [Sec. 7(4)]
  4. Required

    0 infractions

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