Evangel Community Church
76 Sandys St, Chatham ON N7L 4Y5 · Banquet Facility/Public Hall
Inspection summary
Evangel Community Church has been inspected 16 times by Chatham-Kent Public Health since September 22, 2016. The most recent inspection, on June 18, 2026, found no infractions.
12 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The last 3 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.
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 4 separate inspections, most recently on November 19, 2024. For example:
Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
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.
16 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- 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
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
- Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer.
- Ensure all hot-holding equipment is equipped with an accurate, easily readable indicating thermometer.
- Provide an accurate, easily readable thermometer to measure the internal temperature of foods.
- Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
- Required
2 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
0 infractions
- Required
0 infractions