Skip to content
Loading map…

Crave’s Poutinerie

218 Richmond St, Chatham ON N7M 1P4 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Crave’s Poutinerie has been inspected 27 times by Chatham-Kent Public Health since May 24, 2017. The most recent inspection, on September 3, 2026, found no infractions.

8 of 27 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 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.

  • 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 9 times across 6 separate inspections, most recently on October 15, 2025. For example: Manual dishwashing: Wash, rinse, sanitize technique s. 19

  • 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 8 times across 7 separate inspections, most recently on July 4, 2023. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 July 4, 2023. 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 4 times across 4 separate inspections, most recently on August 16, 2024. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 June 5, 2017. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

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.

27 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    1 infraction

    • Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
      • Provide hot and cold running water under pressure in food preparation area
  4. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
  5. Required

    1 infraction

    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
  6. Required

    8 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • 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
      • Ensure hand washing stations are used only for employee hand washing
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
    • 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
    • Premises is adequately protected against the entry and harbourage of pests s. 13
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
      • Ensure multi-service articles are cleaned and sanitized after each use
    • All food handlers practice good personal hygiene s. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    4 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  10. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  11. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  12. Required

    3 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
      • Maintain records of all pest control measures that are undertaken in the premises
    • 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
    • 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
      • Certificate or certification card must be dated within 5 years to be valid
  13. Required

    5 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
      • Ensure hand washing stations are used only for employee hand washing
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps
    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
      • Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
      • Maintain copies of valid food handler certificates from certified staff on site at all times
      • Certificate or certification card must be dated within 5 years to be valid
  14. Required

    0 infractions

  15. Required

    1 infraction

    • 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 hot and cold running water
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
      • Ensure hand washing stations are used only for employee hand washing
  16. Required

    0 infractions

  17. Required

    1 infraction

    • 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
  18. 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 hot and cold running water
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  19. Required

    6 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • 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 hot and cold running water
    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
      • Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
    • 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
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  20. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
    • All food is protected from contamination and adulteration s. 26(1)
  21. Required

    4 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
    • 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.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
      • Cover all food in storage.
    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
  22. Required

    0 infractions

  23. Required

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Defrost freezer
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
  24. Required

    0 infractions

  25. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  26. Required

    4 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
      • Hot holding units are not to be used for cooking or re-heating
    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with durable garbage can
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  27. Required

    9 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises
    • Mechanical ventilation operable where required s.15
Own this business? Add a badge to your website