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Crabby Joe's

20 Main St W, Grand Bend ON N0M 1T0 · Restaurant

Official record from Lambton →

Inspection summary

Crabby Joe's has been inspected 8 times by Lambton Public Health since December 9, 2024. The most recent inspection, on July 27, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 5 times across 4 separate inspections, most recently on February 17, 2026. For example: Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).

  • 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 3 times across 3 separate inspections, most recently on July 27, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.

  • 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 3 separate inspections, most recently on July 3, 2025. For example: Re-heat hazardous food to its original cooking temperature within 2 hours.

  • 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 July 3, 2025. For example: There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.

  • 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 once on December 9, 2024. For example: Hand washing basin is maintained and kept adequately supplied.

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.

8 inspections

  1. Required

    2 infractions

    • Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
      • Fail to store utensils/dishware in a manner preventing contamination.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
  2. Follow-up

    1 infraction

    • Lighting is adequate for food preparation and cleaning.
      • Fail to provide adequate lighting for food preparation and cleaning.
  3. Required

    5 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • 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.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
    • Walls are clean and in good repair.
      • Fail to ensure wall(s) of food-handling room are kept clean and in good repair.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to provide adequate lighting for food preparation and cleaning.
  4. Required

    4 infractions

    • 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 storage or on display with a food grade cover.
      • Fail to store food off the floor to prevent contamination.
    • Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
      • Fail to protect multi-service/single-service articles from contamination.
    • Liquid wastes are handled and collected in a sanitary manner.
      • Fail to dispose of liquid waste in a sanitary manner.
    • Walls are clean and in good repair.
      • Fail to ensure that the food premises is maintained in a manner that permits proper cleaning / sanitary maintenance of walls.
  5. Required

    4 infractions

    • Re-heat hazardous food to its original cooking temperature within 2 hours.
      • Fail to ensure that hot holding units (i.e. steam tables, crock pots, heat lamps) are not used to re-heat food.
    • 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.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
    • Floors are clean and in good repair.
      • Fail to ensure floor of dishwashing area is kept clean and in good repair.
  6. Follow-up

    2 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary.
  7. Required

    4 infractions

    • Re-heat hazardous food to its original cooking temperature within 2 hours.
      • Fail to re-heat hazardous foods within a 2 hour time period to its original cooking temperature for 15 seconds.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  8. Required

    2 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • 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.

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