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Halibut House Fish and Chips

581 Murphy Rd, Sarnia ON N7S 5B6 · Restaurant

Official record from Lambton →

Inspection summary

Halibut House Fish and Chips has been inspected 10 times by Lambton Public Health since December 13, 2024. The most recent inspection, on October 6, 2026, recorded 2 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 7 times across 6 separate inspections, most recently on October 6, 2026. For example: Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.

  • 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 6 times across 6 separate inspections, most recently on October 6, 2026. For example: Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).

  • 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 4 times across 4 separate inspections, most recently on July 22, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 11, 2025. For example: Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).

  • 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 14 times across 8 separate inspections, most recently on July 31, 2026. For example: Lighting is adequate for food preparation and cleaning.

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.

10 inspections

  1. Required

    2 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
  2. Follow-up

    1 infraction

    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  3. Required

    5 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to protect food from potential contamination.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  4. Follow-up

    3 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Ceilings are clean and in good repair
      • Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  5. Required

    5 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Ceilings are clean and in good repair
      • Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  6. Required

    2 infractions

    • 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 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.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  7. Follow-up

    2 infractions

    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  8. Required

    5 infractions

    • 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 thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to use the sanitizing test kit to verify the concentration of the chemical agent being used.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  9. Required

    5 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • There is a constant supply of potable hot and cold running water under pressure.
      • Fail to provide hot and cold running water under pressure for hand washing.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  10. Required

    2 infractions

    • 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 thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.

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