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Eli's Trackside Restaurant

177 Queen Street, Chatham ON N7M 2G9 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Eli's Trackside Restaurant has been inspected 31 times by Chatham-Kent Public Health since March 11, 2013. The most recent inspection, on June 3, 2026, recorded 1 infraction.

14 of 31 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 separate inspections, most recently on June 5, 2025. For example: Mechanical dishwasher is properly constructed, designed, and maintained s. 20

  • 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 7 times across 6 separate inspections, most recently on June 24, 2019. For example: 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 5 separate inspections, most recently on September 17, 2015. For example: Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36

  • 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 June 3, 2026. For example: Toxic/poisonous substances are stored separately from food s. 23

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on December 13, 2017. For example: Separate hand washing basin provided for food handlers 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.

31 inspections

  1. Required

    1 infraction

    • Toxic/poisonous substances are stored separately from food s. 23
      • Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils
  2. Required

    0 infractions

  3. Follow-up

    0 infractions

  4. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
  11. Required

    0 infractions

  12. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  13. Required

    0 infractions

  14. Follow-up

    0 infractions

  15. Required

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
      • Provide sufficient detergent or chemicals for washing and sanitizing.
    • 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.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less.
  16. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
  17. Required

    0 infractions

  18. Required

    2 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  19. Required

    3 infractions

    • Food handler hygiene s.65(1)
      • Operator / employee must wear head gear that confines the hair while working with food
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
  20. Required

    0 infractions

  21. Required

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
  22. Follow-up

    1 infraction

    • Washing hands thoroughly before and after handling food s.65(1)(e)
      • Ensure employees wash hands before commencing work
  23. Follow-up

    3 infractions

    • Washing hands thoroughly before and after handling food s.65(1)(e)
      • Ensure employees wash hands before commencing work
    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure wash water is between 60°C and 71°C
  24. Required

    8 infractions

    • Washing hands thoroughly before and after handling food s.65(1)(e)
      • Ensure employees wash hands before commencing work
    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain cupboards/shelving in a clean and sanitary manner
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure wash water is between 60°C and 71°C
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  25. Required

    3 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
  26. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  27. Required

    1 infraction

    • Lighting adequate for food preparation and cleaning s.13
      • Provide adequate lighting for food preparation and cleaning
  28. Required

    0 infractions

  29. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  30. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  31. Required

    0 infractions

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