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Kurry Houzz & Grill Inc.

5A 427 St. Clair St., Chatham ON N7L 3K4 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Kurry Houzz & Grill Inc. has been inspected 23 times by Chatham-Kent Public Health since October 2, 2018. The most recent inspection, on June 18, 2026, recorded 1 infraction.

7 of 23 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 10 times across 9 separate inspections, most recently on June 23, 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.

  • 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 4 times across 4 separate inspections, most recently on October 23, 2024. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 21, 2021. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 10 times across 9 separate inspections, most recently on October 30, 2024. For example: The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on June 18, 2026. For example: All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8

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.

23 inspections

  1. Required

    1 infraction

    • 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 sound and tight construction
      • Ensure all equipment, utensils, and surfaces are kept in good repair
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
  2. Required

    1 infraction

    • 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 sound and tight construction
      • Ensure all equipment, utensils, and surfaces are kept in good repair
  3. 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 sound and tight construction
      • Ensure all equipment, utensils, and surfaces are kept in good repair
    • 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
  4. Follow-up

    0 infractions

  5. Follow-up

    2 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
    • 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
  6. Required

    3 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
    • 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
  7. Follow-up

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  8. 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
    • 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
  9. Required

    0 infractions

  10. 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
    • 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
  11. Required

    2 infractions

    • 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
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  12. 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
  13. Required

    0 infractions

  14. Required

    3 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
    • 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
  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Follow-up

    0 infractions

  18. 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.
    • 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)
      • Cover all food in storage.
      • Store all food off the floor.
  19. Follow-up

    0 infractions

  20. Follow-up

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
  21. Follow-up

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
  22. Required

    5 infractions

    • 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.
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair. s. 25
    • 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.
    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
  23. Required

    3 infractions

    • Sanitary facilities are kept sanitary, properly equipped, and in good repair. s. 25
      • Equip facilities with a method of hand drying that uses single-service towels or a hot air dryer.
    • 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.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Store all food off the floor.
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