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Buccaneer Roadhouse

128 William St, Port Stanley ON N5L 1E2 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

Buccaneer Roadhouse has been inspected 12 times by Southwestern Public Health since December 13, 2024. The most recent inspection, on September 3, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on August 27, 2026. For example: Food premises has pest control program and no live animals

  • 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 2 times across 2 separate inspections, most recently on April 21, 2026. For example: Food protected from contamination and adulteration

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on December 12, 2025. For example: Safe storage of toxic/ poisonous substances

  • 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 once on April 25, 2025. For example: Acceptable sanitizing method and testing

  • 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 once on April 25, 2025. For example: Temperature control for storage of potentially hazardous foods

About this data

These results come from Southwestern 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.

12 inspections

  1. Follow-up

    0 infractions

  2. Required

    2 infractions

    • Food premises maintenance
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
  3. Follow-up

    0 infractions

  4. Required

    5 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Food protected from contamination and adulteration
    • Storage of food
      • cover all food in storage
  5. Follow-up

    0 infractions

  6. Required

    7 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Equipment, utensils and multi-service articles maintenance
    • Safe storage of toxic/ poisonous substances
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
    • All food is processed in a manner that makes the food safe to eat
    • Storage of food
      • cover all food in storage
      • store foods off the floor
  7. Required

    3 infractions

    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Safe storage of toxic/ poisonous substances
      • ensure toxic/ poisonous substances are kept in a properly labelled container
    • Storage of food
      • cover all food in storage
      • store foods off the floor
  8. Follow-up

    1 infraction

    • Equipment, utensils and multi-service articles maintenance
  9. Follow-up

    1 infraction

    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
      • ensure equipment and utensils that come into direct contact with food are corrosion resistant and non-toxic, and free from cracks, crevices and open seams
  10. Follow-up

    0 infractions

  11. Required

    9 infractions

    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
      • ensure equipment and utensils that come into direct contact with food are corrosion resistant and non-toxic, and free from cracks, crevices and open seams
    • Food premises has pest control program and no live animals
      • ensure records of all pest control measures are retained for at least one year
    • Food premises free of conditions that attract pests
    • Acceptable sanitizing method and testing
    • All food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
      • cover all food in storage
      • store foods off the floor
      • store foods in containers that can be readily cleaned and sanitized
    • Food handler prevents contamination of food
      • ensure every food handler washes hands as often as necessary to prevent the contamination of food or food areas
  12. Required

    1 infraction

    • Food premises operation general

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