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Vyybe - Food Take Out

58 Ontario Avenue Elliot Lake ON P5A 1Y1 · Food Take Out

Official record from Algoma →

Inspection summary

Vyybe - Food Take Out has been inspected 5 times by Algoma Public Health since June 27, 2024. The most recent inspection, on May 20, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on September 5, 2025. 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]

  • 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 3 times across 3 separate inspections, most recently on May 20, 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 2 times across 2 separate inspections, most recently on May 20, 2026. For example: Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]

  • 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 4 times across 4 separate inspections, most recently on September 5, 2025. 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]

  • 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 once on May 20, 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.

5 inspections

  1. Required

    3 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
    • 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)]
    • Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
  2. Required

    3 infractions

    • 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]
    • 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]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • 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)]
  3. Required

    3 infractions

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • 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
    • 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)]
      • Adequate number of designated hand washing station must be provided in the food preparation area [Sec. 7(3)(c)]
  4. Required

    3 infractions

    • 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
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • 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]
      • 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
  5. Required

    4 infractions

    • 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
    • Either manual or mechanical dishwashing provided [Sec. 18]
      • Provide a two-compartment sink of sufficient size for cleaning and sanitizing of utensils other than multi-service articles [Sec. 18(2)(ii)]
    • 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
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Hot and cold running water must be provided at the designated hand washing station [Sec. 1(1)]
      • 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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