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Los Puntos Cantina

128 Michigan Avenue, Point Edward ON N7V 1E6 · Restaurant

Official record from Lambton →

Inspection summary

Los Puntos Cantina has been inspected 6 times by Lambton Public Health since December 3, 2024. The most recent inspection, on August 19, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 19, 2026. For example: There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.

  • 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 once on April 10, 2026. For example: Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).

  • 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 once on April 25, 2025. For example: Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.

  • 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 5 times across 4 separate inspections, most recently on August 19, 2026. For example: General housekeeping is satisfactory.

About this data

These results come from Lambton 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.

6 inspections

  1. Required

    2 infractions

    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
      • Signs of infestation were observed.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  2. Required

    2 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Floors are clean and in good repair.
      • Fail to ensure floor of dishwashing area is kept clean and in good repair.
  3. Required

    2 infractions

    • Floors are clean and in good repair.
      • Fail to ensure floor of food-handling room is kept clean and in good repair.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  4. Required

    2 infractions

    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  5. Required

    2 infractions

    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
  6. Required

    1 infraction

    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide proof of a contract with a licensed pest control operator to control and remove insect / pest infestation.
      • Signs of infestation were observed.

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