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Bayside Brew Pub

970 Ross Lane, Erieau ON N0P 1N0 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Bayside Brew Pub has been inspected 45 times by Chatham-Kent Public Health since February 4, 2013. The most recent inspection, on August 28, 2026, recorded 1 infraction.

18 of 45 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 12 times across 12 separate inspections, most recently on August 26, 2026. For example: Mechanical dishwasher is properly constructed, designed, and maintained s. 20

  • 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 8 times across 8 separate inspections, most recently on August 28, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 6 times across 6 separate inspections, most recently on October 28, 2025. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 June 27, 2024. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 23, 2014. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

About this data

These results come from Chatham-Kent 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.

45 inspections

  1. Follow-up

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  2. Required

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
    • The equipment used for refrigeration or hot-holding of potentially hazardous food is of adequate size to maintain applicable temperatures and is equipped with accurate indicating thermometers S. 30
      • Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer
  5. Follow-up

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  6. Follow-up

    1 infraction

    • Premises is adequately protected against the entry and harbourage of pests s. 13
  7. Follow-up

    4 infractions

    • The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
      • Evidence of contamination of food or food contact surfaces (i.e. by rodent urine/droppings or active insect activity)
      • Contact licensed pest control operator for pest treatment and control
      • Food seized and discarded
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
      • Maintain records of all pest control measures that are undertaken in the premises
      • Retain pest control records for at least one year
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  8. Required

    3 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
      • Maintain records of all pest control measures that are undertaken in the premises
      • Retain pest control records for at least one year
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  9. Follow-up

    0 infractions

  10. Required

    3 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Retain pest control records for at least one year
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
      • All food within the premises has been obtained from a source that is subject to inspection
  11. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  12. Required

    3 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  13. Required

    3 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Retain pest control records for at least one year
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    2 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
      • Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
  17. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  18. Required

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  22. Required

    0 infractions

  23. Follow-up

    1 infraction

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction.
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
  24. Required

    2 infractions

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are of sound and tight construction.
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
  25. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
  26. Required

    0 infractions

  27. Required

    0 infractions

  28. Complaint

    1 infraction

    • Exclusion of live animals on the premises, subject to exemptions s.60
      • Ensure food premises is kept free from live birds / animals
  29. Follow-up

    0 infractions

  30. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  31. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  32. Required

    0 infractions

  33. Follow-up

    0 infractions

  34. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure refrigeration unit is maintained in good repair
  35. Required

    2 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  36. Required

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  37. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
  38. Required

    0 infractions

  39. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide hot and cold running water in a basin for hand washing in food preparation area
  40. Required

    0 infractions

  41. Required

    0 infractions

  42. Follow-up

    0 infractions

  43. Required

    1 infraction

    • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours s.33
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
  44. Required

    0 infractions

  45. Required

    0 infractions

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