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Foodland

256 St George Street S, Dresden ON N0P 1M0 · Supermarket

Official record from Chatham-Kent →

Inspection summary

Foodland has been inspected 26 times by Chatham-Kent Public Health since November 25, 2013. The most recent inspection, on September 17, 2026, found no infractions.

14 of 26 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, Protecting food from contamination and Cleaning and sanitizing.

The last 6 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 2 times across 2 separate inspections, most recently on September 7, 2022. For example: Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b

  • 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 2 times across 2 separate inspections, most recently on November 28, 2017. For example: Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36

  • 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 once on July 8, 2020. For example: Either manual or mechanical dishwashing provided s. 18

  • 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 once on June 25, 2018. For example: handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 7 separate inspections, most recently on August 10, 2023. For example: Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g

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.

26 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    3 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
    • 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 kept in good repair
  8. Required

    0 infractions

  9. Required

    1 infraction

    • 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
  10. Required

    0 infractions

  11. Required

    2 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
    • 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
  12. Required

    2 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 suitable for their intended purpose
  13. Required

    1 infraction

    • Either manual or mechanical dishwashing provided s. 18
      • Provide corrosion-resistant drying racks
  14. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Ensure walls are kept clean and in good repair.
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
  15. Required

    0 infractions

  16. Required

    3 infractions

    • handwashing 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
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refrigeration unit in a clean & sanitary manner
      • Remove ice build up from freezer units
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  17. Required

    2 infractions

    • 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
    • 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
  18. Required

    0 infractions

  19. Follow-up

    0 infractions

  20. Required

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
  21. Required

    4 infractions

    • Washing hands thoroughly before and after handling food s.65(1)(e)
    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Remove ice build up from freezer units
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  22. Required

    0 infractions

  23. Required

    0 infractions

  24. Required

    1 infraction

    • Food is frozen at -18°C (0°F) or less s.35
      • Ensure all hazardous foods are stored at -18° C (0°F) or less
  25. Follow-up

    0 infractions

  26. Required

    2 infractions

    • 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
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Remove ice build up from freezer units

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