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Lunch Box/Chris' Sausage

575 Grand Avenue W, Chatham ON · Mobile Food Premises

Official record from Chatham-Kent →

Inspection summary

Lunch Box/Chris' Sausage has been inspected 15 times by Chatham-Kent Public Health since June 24, 2013. The most recent inspection, on August 20, 2026, recorded 1 infraction.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 7 times across 7 separate inspections, most recently on July 22, 2025. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 July 22, 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.

  • 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 once on May 9, 2014. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

  • 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 9 times across 8 separate inspections, most recently on August 20, 2026. For example: Observed certified Food Handler employee working at time of inspection s. 32

  • 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 3 times across 3 separate inspections, most recently on August 12, 2026. For example: Potable water and waste water supply tanks are equipped with easily readable gauges for determining water/waste water levels in the tanks s. 4(1)d

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.

15 inspections

  1. Follow-up

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Certificate or certification card must be dated within 5 years to be valid
  2. Required

    3 infractions

    • Potable water and waste water supply tanks are equipped with easily readable gauges for determining water/waste water levels in the tanks s. 4(1)d
      • Ensure the potable water tank is equipped with an easily readable gauge for determining the water level in the tank
      • Ensure the waste water tank is equipped with an easily readable gauge for determining the water level in the tank
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
    • Only Grade A or B eggs of domestic hens are present s. 47(1)
  3. Required

    4 infractions

    • Potable water and waste water supply tanks are equipped with easily readable gauges for determining water/waste water levels in the tanks s. 4(1)d
      • Ensure the potable water tank is equipped with an easily readable gauge for determining the water level in the tank
      • Ensure the waste water tank is equipped with an easily readable gauge for determining the water level in the tank
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
      • Certificate or certification card must be dated within 5 years to be valid
  4. Required

    0 infractions

  5. Required

    2 infractions

    • Potentially hazardous 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
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  6. Required

    2 infractions

    • Potentially hazardous 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
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  7. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  8. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  9. Follow-up

    0 infractions

  10. Required

    4 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.
    • 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.
    • 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
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    1 infraction

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
  14. Required

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide hot and cold running water in a basin for hand washing in food preparation area
    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)
      • Provide source of potable water under pressure
    • Service doors/windows screened and tightly closed to prevent the entrance of dust and fumes s.5(2)(c)
      • Close all doors/windows tightly when vehicle is in motion
  15. Required

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Service doors/windows screened and tightly closed to prevent the entrance of dust and fumes s.5(2)(c)
      • Close all doors/windows tightly when vehicle is in motion

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