Gutterball Restaurant
609 Helena St, Point Edward ON N7V 1E9 · Restaurant
Inspection summary
Gutterball Restaurant has been inspected 3 times by Lambton Public Health since December 18, 2024. The most recent inspection, on April 8, 2026, recorded 1 infraction.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.
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 once on April 8, 2026. For example:
Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
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 once on December 18, 2024. For example:
There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
About this data
These results come from Lambton 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.
3 inspections
- Required
1 infraction
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Fail to ensure hazardous food items are not kept in the temperature danger zone for no more than two hours, including during periods of time necessary for the preparation, processing and manufacturing of food.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
0 infractions
- Required
1 infraction
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
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