Lucky Chopsticks Chinese Buffet
2-4-313 Main St E Kingsville ON N9Y 1A7 · Restaurant (Full Service)
Inspection summary
Lucky Chopsticks Chinese Buffet has been inspected 12 times by Windsor-Essex County Health Unit (WECHU) since December 3, 2024. The most recent inspection, on September 25, 2026, found no infractions.
3 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.
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.
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 6 times across 5 separate inspections, most recently on September 23, 2026. For example:
Ice is made from potable water and is stored and handled in a sanitary manner
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 2 times across 2 separate inspections, most recently on May 5, 2026. For example:
Separate handwash stations are provided with the required supplies
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 2 times across 2 separate inspections, most recently on November 6, 2025. For example:
Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
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 December 3, 2024. For example:
Potentially hazardous foods are maintained at proper internal temperatures
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 4 times across 4 separate inspections, most recently on November 6, 2025. For example:
All equipment, utensils, and multi-service articles are adequately constructed and maintained
About this data
These results come from Windsor-Essex County Health Unit (WECHU), 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.
12 inspections
- Required Re-Inspection
0 infractions
- Required
2 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- Ice is made from potable water and is stored and handled in a sanitary manner
- (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
1 infraction
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Separate handwash stations are provided with the required supplies
- Required Re-Inspection
0 infractions
- Required
3 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
4 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Ice is made from potable water and is stored and handled in a sanitary manner
- (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required
2 infractions
- All equipment or utensils that come in direct contact with food are adequately maintained
- (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- All equipment or utensils that come in direct contact with food are adequately maintained
- Complaint
1 infraction
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (d) Food handler is NOT taking reasonable precautions to protect food from being contaminated by hair [N]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- Required
0 infractions
- Required
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
1 infraction
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (d) Food handler is NOT taking reasonable precautions to protect food from being contaminated by hair [N]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- Required
3 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (d) Food handler is NOT taking reasonable precautions to protect food from being contaminated by hair [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained