Jade Garden Restaurant & Tavern

409 McNaughton Ave W, Chatham ON N7L 4K4 · Restaurant

54 inspections

1. RequiredApr 28, 2026

   0 infractions

2. RequiredNov 5, 2025

   1 infraction

   • General housekeeping is satisfactory s. 7(1)e, f
     • Maintain the premises in a clean and sanitary condition
     • Remove all materials not associated with the daily operation of food premises
3. RequiredAug 22, 2025

   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
   • Premises is adequately protected against the entry and harbourage of pests s. 13
     • Ensure the premises is adequately protected against the entry of pests
   • Single-service containers and articles are protected from contamination s. 7(1)h
     • Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
   • 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
4. RequiredApr 29, 2025

   1 infraction

   • 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. RequiredDec 19, 2024

   0 infractions

6. RequiredDec 10, 2024

   2 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
   • 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
7. Follow-upSep 4, 2024

   0 infractions

8. RequiredAug 27, 2024

   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
   • 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
9. RequiredApr 23, 2024

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
     • Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
10. Follow-upDec 19, 2023

    0 infractions

11. RequiredDec 6, 2023

    4 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
      • Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
    • 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
    • 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
12. RequiredAug 1, 2023

    2 infractions

    • 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
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
13. RequiredApr 18, 2023

    1 infraction

    • 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
14. RequiredDec 6, 2022

    3 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 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
15. RequiredAug 23, 2022

    4 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
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • 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
16. RequiredApr 28, 2022

    3 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
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
17. RequiredDec 17, 2021

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
18. Follow-upJun 22, 2021

    0 infractions

19. RequiredJun 15, 2021

    3 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
    • 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
20. Follow-upDec 8, 2020

    0 infractions

21. RequiredDec 1, 2020

    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
    • 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
22. RequiredAug 20, 2020

    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
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
23. RequiredMar 11, 2020

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
    • 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
24. RequiredNov 12, 2019

    3 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
    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
25. Follow-upAug 7, 2019

    0 infractions

26. RequiredJul 31, 2019

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
27. Follow-upMar 8, 2019

    0 infractions

28. RequiredFeb 26, 2019

    3 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.
    • All food is protected from contamination and adulteration. s. 26(1)
29. RequiredOct 3, 2018

    0 infractions

30. RequiredSep 27, 2018

    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.
      • Ensure floors are kept clean and in good repair.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Store all food off the floor.
31. Follow-upAug 31, 2018

    0 infractions

32. Follow-upAug 1, 2018

    1 infraction

    • 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 kept adequately supplied with hot and cold running water.
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
      • Ensure hand washing stations are used only for employee hand washing.
      • Ensure access to handwash station is unimpeded.
33. RequiredJul 27, 2018

    8 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.
      • Ensure floors are kept clean and in good repair.
      • Ensure walls are kept clean and in good repair.
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
    • General housekeeping is satisfactory. s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition.
      • Remove all materials not associated with the daily operation of food premises.
    • 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.
    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition. s. 12
      • Remove and store garbage as necessary to maintain sanitary conditions.
    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
    • Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
      • Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer.
      • Ensure all hot-holding equipment is equipped with an accurate, easily readable indicating thermometer.
      • Provide an accurate, easily readable thermometer to measure the internal temperature of foods.
    • 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.
34. Follow-upApr 24, 2018

    0 infractions

35. Follow-upApr 11, 2018

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Defrost freezer
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
36. RequiredMar 28, 2018

    4 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • All cans, containers or wrappings of hazardous foods must bear labels as per Regulations s.36
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Defrost freezer
      • Ensure all surfaces are clean and maintained in good repair
      • Ensure all surfaces are readily cleanable and non-absorbent
      • Remove ice build up from freezer units
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
37. RequiredNov 29, 2017

    0 infractions

38. RequiredAug 31, 2017

    0 infractions

39. RequiredFeb 21, 2017

    4 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition s.57
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
40. RequiredNov 4, 2016

    3 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
    • Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
41. RequiredAug 26, 2016

    5 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
    • Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
    • Lighting adequate for food preparation and cleaning s.13
42. RequiredApr 7, 2016

    4 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
    • General housekeeping is satisfactory s.59(h)
    • Lighting adequate for food preparation and cleaning s.13
43. RequiredOct 27, 2015

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
44. RequiredAug 25, 2015

    0 infractions

45. RequiredMar 26, 2015

    6 infractions

    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Clean and sanitize washroom(s) at least once per day and as often as necessary
    • 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
      • Ensure ceilings are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
    • Lighting adequate for food preparation and cleaning s.13
46. Follow-upDec 18, 2014

    0 infractions

47. RequiredDec 12, 2014

    4 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain cupboards/shelving in a clean and sanitary manner
      • Maintain refridgeration unit in a clean & sanitary manner
    • 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
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises
48. RequiredAug 27, 2014

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
49. Follow-upFeb 26, 2014

    0 infractions

50. RequiredFeb 13, 2014

    6 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • 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
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain cupboards/shelving in a clean and sanitary manner
      • Maintain refridgeration unit in a clean & sanitary manner
    • 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
51. RequiredDec 11, 2013

    4 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • 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
    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are readily cleanable and non-absorbent
52. RequiredAug 28, 2013

    1 infraction

    • Proper storage of clean utensils (including single service utensils) s.81
53. Follow-upApr 24, 2013

    0 infractions

54. RequiredApr 12, 2013

    5 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
      • Maintain cupboards/shelving in a clean and sanitary manner
      • Remove ice build up from freezer units
      • Maintain refridgeration unit in a clean & sanitary manner
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition s.57
      • Remove and store garbage as necessary to maintain sanitary conditions
    • 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
      • Ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises