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Champs

348 Ontario St, Sarnia ON N7T 1L9 · Restaurant

Official record from Lambton →

Inspection summary

Champs has been inspected 5 times by Lambton Public Health since November 25, 2024. The most recent inspection, on August 26, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 August 26, 2026. For example: Thermometers are used to verify food preparation and storage temperatures.

  • 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 December 8, 2025. For example: Either manual or mechanical dishwashing is provided.

  • 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 7 times across 4 separate inspections, most recently on December 15, 2025. For example: General housekeeping is satisfactory.

About this data

These results come from Lambton 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.

5 inspections

  1. Required

    1 infraction

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
  2. Follow-up

    1 infraction

    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  3. Required

    6 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
    • Either manual or mechanical dishwashing is provided.
      • Fail to provide a three-compartment sink for washing, rinsing and sanitizing multi-service articles (dishware, cutlery etc.).
    • Frequency of garbage removal is adequate to maintain the premises in a sanitary condition.
      • Fail to remove garbage / wastes when necessary to maintain premises in sanitary condition.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  4. Required

    2 infractions

    • Floors are clean and in good repair.
      • Fail to maintain food premise with a tight, smooth and non-absorbent floor surface.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
  5. Required

    1 infraction

    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.

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