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Lucky Kitchen Restaurant

81 London Rd, Thamesville ON N0P 2K0 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Lucky Kitchen Restaurant has been inspected 35 times by Chatham-Kent Public Health since April 24, 2013. The most recent inspection, on April 9, 2026, recorded 1 infraction.

19 of 35 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 6 separate inspections, most recently on April 9, 2026. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 4 times across 3 separate inspections, most recently on December 9, 2021. For example: Manual dishwashing: Wash, rinse, sanitize technique s. 19

  • 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 2 times across 2 separate inspections, most recently on August 30, 2013. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests s.11

  • 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 August 28, 2013. For example: Food is frozen at -18°C (0°F) or less s.35

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 15 times across 14 separate inspections, most recently on December 9, 2021. For example: All food handlers practice good personal hygiene s. 33(1)

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.

35 inspections

  1. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    4 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • 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
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
    • All food handlers practice good personal hygiene s. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must refrain from any conduct that could result in the contamination of food or food areas
  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  13. Required

    0 infractions

  14. Required

    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).
      • Ensure access to handwash station is unimpeded.
  15. 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 access to handwash station is unimpeded.
    • Manual dishwashing: Wash, rinse, sanitize technique. s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps.
    • All food handlers practice good personal hygiene. 3. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Required

    0 infractions

  23. Required

    0 infractions

  24. Required

    0 infractions

  25. Required

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
  26. Required

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
  27. Required

    2 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
      • Provide hand washing basin in a convenient location in the food preparation area
    • 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
  28. Follow-up

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
      • Provide hand washing basin in a convenient location in the food preparation area
  29. Required

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
      • Provide hand washing basin in a convenient location in the food preparation area
    • 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
    • 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
  30. Required

    2 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
    • 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
      • Cover all food in storage
  31. Required

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
  32. Follow-up

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
    • 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)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  33. Required

    5 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
    • Food is frozen at -18°C (0°F) or less s.35
      • Ensure all hazardous foods are stored at -18° C (0°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
    • 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)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  34. Follow-up

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
  35. Required

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Provide hand washing basin in a convenient location in the food preparation area
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition

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