Flapjacks
1 161 Richmond Street, Chatham ON N7M 1P1 · Restaurant
Inspection summary
Flapjacks has been inspected 10 times by Chatham-Kent Public Health since June 20, 2023. The most recent inspection, on February 4, 2026, recorded 1 infraction.
1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions 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 6 times across 5 separate inspections, most recently on October 31, 2024. For example:
Cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other purpose s. 16 a, b, c
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 5 separate inspections, most recently on February 11, 2025. For example:
Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) 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 4 times across 4 separate inspections, most recently on February 4, 2026. 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 once on September 11, 2023. For example:
Premises is adequately protected against the entry and harbourage of pests s. 13
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 6 times across 4 separate inspections, most recently on February 11, 2025. For example:
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).
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.
10 inspections
- Required
1 infraction
- All food is protected from contamination and adulteration s. 26(1)
- Store all food off the floor
- All food is protected from contamination and adulteration s. 26(1)
- Required
1 infraction
- All food is protected from contamination and adulteration s. 26(1)
- Store all food off the floor
- All food is protected from contamination and adulteration s. 26(1)
- Required
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).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
- 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
- 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).
- Follow-up
0 infractions
- Complaint
4 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 suitable for their intended purpose
- Cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other purpose s. 16 a, b, c
- Ensure cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are used for no other purpose
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Required
3 infractions
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- 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)
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- 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).
- 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
- Cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other purpose s. 16 a, b, c
- Ensure cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are in good repair
- Ensure cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are clean
- Ensure cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are used for no other purpose
- 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).
- Required
3 infractions
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- 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
- All food is protected from contamination and adulteration s. 26(1)
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Required
4 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 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
- Maintain records of all pest control measures that are undertaken in the premises
- Retain pest control records for at least one year
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
4 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
- 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
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- 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
- 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).