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Jade Garden Restaurant & Tavern

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

Official record from Chatham-Kent →

Inspection summary

Jade Garden Restaurant & Tavern has been inspected 55 times by Chatham-Kent Public Health since April 12, 2013. The most recent inspection, on July 23, 2026, recorded 2 infractions.

17 of 55 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 15 times across 12 separate inspections, most recently on July 23, 2026. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • 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 12 times across 11 separate inspections, most recently on August 22, 2025. For example: Single-service containers and articles are protected from contamination s. 7(1)h

  • 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 8 times across 8 separate inspections, most recently on August 22, 2025. For example: 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

  • 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 4 times across 4 separate inspections, most recently on August 22, 2025. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 54 times across 30 separate inspections, most recently on November 5, 2025. 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.

55 inspections

  1. Required

    2 infractions

    • 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 of such form and material that they can be readily cleaned and sanitized
    • 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
  2. Required

    0 infractions

  3. Required

    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
  4. Required

    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
  5. Required

    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
  6. Required

    0 infractions

  7. Required

    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
  8. Follow-up

    0 infractions

  9. 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
    • 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
  10. Required

    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
  11. Follow-up

    0 infractions

  12. Required

    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
  13. Required

    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
  14. Required

    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
  15. Required

    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
  16. Required

    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
  17. Required

    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
  18. Required

    1 infraction

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

    0 infractions

  20. Required

    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
  21. Follow-up

    0 infractions

  22. 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
    • 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
  23. Required

    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
  24. Required

    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
  25. Required

    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
  26. Follow-up

    0 infractions

  27. Required

    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
  28. Follow-up

    0 infractions

  29. Required

    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)
  30. Required

    0 infractions

  31. Required

    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.
  32. Follow-up

    0 infractions

  33. Follow-up

    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.
  34. Required

    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.
  35. Follow-up

    0 infractions

  36. Follow-up

    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
  37. Required

    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
  38. Required

    0 infractions

  39. Required

    0 infractions

  40. Required

    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)
  41. Required

    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)
  42. Required

    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
  43. Required

    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
  44. Required

    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
  45. Required

    0 infractions

  46. Required

    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
  47. Follow-up

    0 infractions

  48. Required

    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
  49. Required

    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
  50. Follow-up

    0 infractions

  51. Required

    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
  52. Required

    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
  53. Required

    1 infraction

    • Proper storage of clean utensils (including single service utensils) s.81
  54. Follow-up

    0 infractions

  55. Required

    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

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