Kurry Houzz & Grill Inc.

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

23 inspections

1. RequiredJun 18, 2026

   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. RequiredNov 10, 2025

   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. RequiredJun 23, 2025

   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-upNov 6, 2024

   0 infractions

5. Follow-upOct 30, 2024

   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. RequiredOct 23, 2024

   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-upJul 4, 2024

   1 infraction

   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
8. RequiredJun 26, 2024

   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. RequiredNov 10, 2023

   0 infractions

10. RequiredJun 22, 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
    • 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. RequiredDec 15, 2022

    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. RequiredMar 3, 2022

    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. RequiredJul 15, 2021

    0 infractions

14. RequiredJun 21, 2021

    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. RequiredAug 25, 2020

    0 infractions

16. RequiredNov 5, 2019

    0 infractions

17. Follow-upJul 17, 2019

    0 infractions

18. RequiredJul 4, 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.
    • 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-upApr 29, 2019

    0 infractions

20. Follow-upMar 29, 2019

    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-upMar 21, 2019

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
22. RequiredMar 15, 2019

    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. RequiredOct 2, 2018

    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.