Fast & Fresh Deli and Poutinery

73 London Road, Thamesville ON N0P 2K0 · Restaurant

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