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Chuck's Roadhouse Bar and Grill

1399 Exmouth Street, Sarnia ON N7S 3Y1 · Restaurant

Official record from Lambton →

Inspection summary

Chuck's Roadhouse Bar and Grill has been inspected 9 times by Lambton Public Health since December 19, 2024. The most recent inspection, on August 14, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 6 times across 3 separate inspections, most recently on March 26, 2026. For example: Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).

  • 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 5 times across 5 separate inspections, most recently on August 14, 2026. For example: Food is held at 4°C (40°F) or less.

  • 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 2 times across 2 separate inspections, most recently on August 14, 2026. For example: Hand washing basin is maintained and kept adequately supplied.

  • 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 August 14, 2026. For example: There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.

  • 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 once on July 17, 2025. For example: Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).

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.

9 inspections

  1. Required

    4 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide disposable paper towels from a dispenser in the food preparation area.
      • Fail to provide soap from a dispenser in the food preparation area.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to adequately control pests within the premise.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  2. Required

    4 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
    • Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
      • Fail to store ice in a sanitary manner.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  3. Required

    2 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide an accurate indicating thermometer in an easy-to-read location.
    • Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
      • Fail to supply washroom facility with liquid soap in a dispenser.
  4. Follow-up

    0 infractions

  5. Follow-up

    2 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
  6. Required

    6 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide disposable paper towels from a dispenser in the food preparation area.
    • There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
      • Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Signs of infestation were observed.
  7. Follow-up

    1 infraction

    • 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 ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
  8. Required

    1 infraction

    • 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 ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
  9. Required

    2 infractions

    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
      • Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.

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