Fast & Fresh Deli and Poutinery

73 London Road, Thamesville ON N0P 2K0 · Restaurant

Inspection summary

Fast & Fresh Deli and Poutinery has been inspected 45 times by Chatham-Kent Public Health since April 17, 2013. The most recent inspection, on July 13, 2026, recorded 1 infraction.

12 of 45 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

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 14 times across 14 separate inspections, most recently on March 10, 2026. For example: Premises is adequately protected against the entry and harbourage of pests s. 13
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 7 times across 7 separate inspections, most recently on July 17, 2025. For example: All food is protected from contamination and adulteration s. 26(1)
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 6 times across 6 separate inspections, most recently on March 16, 2026. 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 6 times across 6 separate inspections, most recently on March 17, 2025. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
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 September 14, 2017. For example: handwashing 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.

45 inspections

RequiredJul 13, 2026
1 infraction
- 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
Follow-upMar 16, 2026
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
RequiredMar 10, 2026
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Ensure floors are kept clean and in good repair
- 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
- 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
RequiredOct 16, 2025
0 infractions
Follow-upAug 1, 2025
0 infractions
Follow-upJul 28, 2025
1 infraction
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
RequiredJul 17, 2025
3 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).
  - Provide a hand washing station in a convenient location for access by food handlers
  - 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 of sound and tight construction
  - 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
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- 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
RequiredMar 17, 2025
4 infractions
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
- 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 of such form and material that they can be readily cleaned and sanitized
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- 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
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
RequiredNov 22, 2024
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).
  - Provide a hand washing station in a convenient location for access by food handlers
  - 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
- 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
- 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
- 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
- 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
RequiredAug 16, 2024
6 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
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
  - Remove all materials not associated with the daily operation of food premises
- 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).
  - Provide a hand washing station in a convenient location for access by food handlers
  - 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 of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are kept in good repair
- 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
  - Retain pest control records for at least one year
- Single-service containers and articles are protected from contamination s. 7(1)h
  - Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
RequiredApr 26, 2024
5 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
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
  - Remove all materials not associated with the daily operation of food premises
- 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).
  - Provide a hand washing station in a convenient location for access by food handlers
  - 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
- Premises is adequately protected against the entry and harbourage of pests s. 13
  - 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
RequiredApr 19, 2024
8 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
  - Remove all materials not associated with the daily operation of food premises
- 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).
  - Provide a hand washing station in a convenient location for access by food handlers
  - 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 of sound and tight construction
  - 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
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- Premises is adequately protected against the entry and harbourage of pests s. 13
  - 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
  - Retain pest control records for at least one year
- 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
- 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
- All food is protected from contamination and adulteration s. 26(1)
  - Ensure all food is protected from contamination and adulteration
RequiredNov 21, 2023
5 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
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
  - Remove all materials not associated with the daily operation of food premises
- 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 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 of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- 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
RequiredAug 18, 2023
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).
  - Provide a hand washing station in a convenient location for access by food handlers
- 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
RequiredApr 27, 2023
6 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 are kept clean and in good repair
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
  - Remove all materials not associated with the daily operation of food premises
- 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 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
  - Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
- 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
- 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
RequiredNov 28, 2022
1 infraction
- 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
Follow-upJul 29, 2022
1 infraction
- 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
RequiredJul 20, 2022
5 infractions
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
  - Remove all materials not associated with the daily operation of food premises
- 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
- 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
  - 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
- 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
  - Store all food off the floor
RequiredDec 7, 2021
2 infractions
- 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 of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- 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
  - Store all food off the floor
RequiredApr 27, 2021
1 infraction
- 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
RequiredDec 15, 2020
1 infraction
- 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 of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
RequiredAug 27, 2020
3 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- 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 of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are kept in good repair
- Premises is adequately protected against the entry and harbourage of pests s. 13
  - Ensure the premises is adequately protected against the entry of pests
RequiredDec 10, 2019
1 infraction
- 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 of sound and tight construction
  - 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
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
RequiredAug 19, 2019
0 infractions
RequiredApr 9, 2019
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 soap and paper towel dispensers.
  - Ensure access to handwash station is unimpeded.
RequiredDec 3, 2018
2 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
  - Ensure floors are kept clean and in good repair.
  - Ensure walls are kept clean and in good repair.
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
- 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.
RequiredAug 23, 2018
2 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
  - Ensure floors are kept clean and in good repair.
  - Ensure walls are kept clean and in good repair.
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
- 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.
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
RequiredApr 20, 2018
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Ensure all surfaces are clean and maintained in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors are kept clean and in good repair
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
RequiredSep 21, 2017
0 infractions
RequiredSep 14, 2017
7 infractions
- Washing hands thoroughly before and after handling food s.65(1)(e)
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- General housekeeping is satisfactory s.59(h)
RequiredMay 3, 2017
2 infractions
- 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
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
RequiredJan 31, 2017
0 infractions
RequiredOct 3, 2016
0 infractions
RequiredJun 3, 2016
0 infractions
RequiredJan 21, 2016
0 infractions
RequiredNov 12, 2015
4 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
  - Ensure hand wash basin is only used for handwashing
  - Provide hand washing basin in a convenient location in the food preparation area
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
  - Fail to operate and maintain food premises free from every condition that may adversly affect the sanitary operation of the premises
RequiredAug 4, 2015
3 infractions
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Mechanical ventilation operable where required s.15
RequiredApr 7, 2015
0 infractions
RequiredNov 14, 2014
1 infraction
- 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
RequiredJul 10, 2014
0 infractions
Follow-upFeb 25, 2014
0 infractions
RequiredFeb 20, 2014
1 infraction
- 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
RequiredDec 3, 2013
0 infractions
RequiredJul 19, 2013
2 infractions
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure ceilings are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
RequiredApr 17, 2013
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
  - Ensure all food is protected from potential contamination and adulteration
- 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

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Fast & Fresh Deli and Poutinery

Inspection summary

What these findings mean

PestsHigher risk

Protecting food from contaminationHigher risk

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

About this data

45 inspections

Nearby inspected facilities