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Best Western Lamplighter Inn / Shelly's Tap and Grill

591 Wellington Rd, London ON N6C 4R3 · Restaurant

Official record from Middlesex-London →

Inspection summary

Best Western Lamplighter Inn / Shelly's Tap and Grill has been inspected 13 times by Middlesex-London Health Unit since October 28, 2022. The most recent inspection, on July 8, 2026, found no infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction 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 7 times across 6 separate inspections, most recently on May 27, 2025. For example: Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required

  • 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 6 times across 6 separate inspections, most recently on March 25, 2026. For example: Handwashing stations are maintained and adequately supplied

  • 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 6 times across 5 separate inspections, most recently on May 27, 2025. For example: Refrigeration and hot-holding equipment for potentially hazardous food is maintained

  • 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 February 10, 2025. For example: Food is protected from contamination and adulteration

  • 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 2 times across 2 separate inspections, most recently on May 27, 2025. For example: Pest control is maintained

About this data

These results come from Middlesex-London 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.

13 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
  3. Required

    0 infractions

  4. Required

    3 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that iodine concentration reaches a minimum of 25 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
  5. Follow-up

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to provide adequate number of handwashing stations
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
  6. Required

    6 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Handwashing stations are maintained and adequately supplied
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
  7. Required

    1 infraction

    • Handwashing stations are maintained and adequately supplied
      • Fail to provide adequate number of handwashing stations
  8. Required

    2 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide refrigeration equipment of sufficient size
    • Handwashing stations are maintained and adequately supplied
      • Fail to provide adequate number of handwashing stations
  9. Required

    2 infractions

    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
      • Fail to maintain potentially hazardous foods at a safe internal temperature
    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
  10. Required

    3 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  11. Required

    0 infractions

  12. Required

    2 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  13. Required

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests

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