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Harvest Tables Restaurant

11 Main St W, Ridgetown ON N0P 2C0 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Harvest Tables Restaurant has been inspected 12 times by Chatham-Kent Public Health since May 11, 2023. The most recent inspection, on July 9, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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 3 times across 3 separate inspections, most recently on June 11, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) 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 3 times across 3 separate inspections, most recently on June 11, 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 3 times across 3 separate inspections, most recently on August 20, 2025. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 3 times across 2 separate inspections, most recently on June 5, 2025. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • 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 9 times across 5 separate inspections, most recently on June 11, 2026. For example: General housekeeping is satisfactory s. 7(1)e, f

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.

12 inspections

  1. Follow-up

    0 infractions

  2. Required

    6 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
    • 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
    • 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 within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
      • All food within the premises has been obtained from a source that is subject to inspection
      • Ensure records of the purchase of food for use in the premises are retained on the premises for at least one year
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
    • Only Grade A or B eggs of domestic hens are present s. 47(1)
      • Only Grade A or B eggs of domestic hens are permitted
      • Dispose of ungraded and Grade "C" eggs of domestic hens
  3. Required

    0 infractions

  4. Complaint

    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
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
  5. Follow-up

    0 infractions

  6. Follow-up

    1 infraction

    • The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
      • Evidence of significant insect/rodent infestation
      • Contact licensed pest control operator for pest treatment and control
      • CLOSE FOOD PREMISES
  7. Required

    7 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • 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
    • 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
    • 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)
      • Cover all food in storage
  8. Required

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Provide sufficient detergent or chemicals for washing and sanitizing
    • 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
  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    5 infractions

    • The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
      • Ensure the premises is operated and maintained free from every condition that may adversely affect the sanitary operation of the premises
    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
      • Ensure records of the purchase of food for use in the premises are retained on the premises for at least one year
    • 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
    • All meat present has been obtained from an animal inspected and approved for use in accordance with pertinent legislation s. 38(1)
      • Ensure all manufactured meat products are tagged, stamped, or labelled to identify the meat processing plant of origin
  12. Required

    0 infractions

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