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Bowlerama

100 Keil Dr S, Chatham ON N7M 3H1 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Bowlerama has been inspected 20 times by Chatham-Kent Public Health since June 27, 2013. The most recent inspection, on April 29, 2026, found no infractions.

13 of 20 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 4 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on July 26, 2023. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 2 times across 2 separate inspections, most recently on February 15, 2024. For example: 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

  • 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 once on September 29, 2020. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 once on May 16, 2018. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests s.11

  • 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 February 15, 2024. For example: The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11

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.

20 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    2 infractions

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

    3 infractions

    • 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
    • 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
      • Provide an accurate, easily readable thermometer to measure the internal temperature of potentially hazardous foods
    • 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
  7. Required

    0 infractions

  8. Required

    2 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
      • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
      • Provide an accurate, easily readable thermometer to measure the internal temperature of potentially hazard
  9. Required

    0 infractions

  10. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
  11. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  12. Required

    2 infractions

    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    1 infraction

    • 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 chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
  20. Required

    0 infractions

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