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Blenheim My Stop / Bubble Shack

5 183 Chatham Street S, Blenheim ON N0P 1A0 · Food Take Out

Official record from Chatham-Kent →

Inspection summary

Blenheim My Stop / Bubble Shack has been inspected 18 times by Chatham-Kent Public Health since January 21, 2013. The most recent inspection, on May 25, 2026, found no infractions.

15 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on July 25, 2025. For example: Manual dishwashing: Wash, rinse, sanitize technique s. 19

  • 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 2 times across 2 separate inspections, most recently on July 25, 2025. For example: Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25

  • 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 once on July 25, 2025. For example: Observed certified Food Handler employee working at time of inspection s. 32

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 25, 2025. For example: All food is processed in a manner that makes the food safe to eat s. 26 (2, 3, 4, 5)

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.

18 inspections

  1. Required

    0 infractions

  2. Required

    4 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip sanitary facilities with a constant supply of hot and cold running water
    • All food is processed in a manner that makes the food safe to eat s. 26 (2, 3, 4, 5)
      • Ensure ice used in the preparation and processing of food/drink is made from potable water and is stored/handled in a sanitary manner
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  3. Follow-up

    0 infractions

  4. Required

    4 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
      • Ensure multi-service articles are cleaned and sanitized after each use
      • Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
    • The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
    • All food is processed in a manner that makes the food safe to eat s. 26 (2, 3, 4, 5)
      • Ensure ice used in the preparation and processing of food/drink is made from potable water and is stored/handled in a sanitary manner
  5. Required

    0 infractions

  6. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

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