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Miller's Meats

178 Hill, Street Corunna N0N 1G0 · Mobile Preparation Premises (incl. Chips)

Official record from Lambton →

Inspection summary

Miller's Meats has been inspected 8 times by Lambton Public Health since June 16, 2025. The most recent inspection, on August 25, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. 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 and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 6 times across 5 separate inspections, most recently on August 25, 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

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 4 separate inspections, most recently on August 25, 2026. For example: Thermometers are used to verify food preparation and storage temperatures.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on May 12, 2026. For example: Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 12, 2026. For example: There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health 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 25, 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.

8 inspections

  1. Required

    3 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
    • 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.
      • Fail to store food in containers that can be readily cleaned and sanitized.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  2. Follow-up

    0 infractions

  3. Required

    6 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
      • Fail to store food off the floor to prevent contamination.
    • Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
      • Fail to store toxic / poisonous substance in a container with an identifying label.
    • A separate hand washing basin that is easily accessible is provided for food handlers.
      • Fail to ensure hand washing basin is clear from obstruction and easily accessible.
    • 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.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  4. Follow-up

    0 infractions

  5. Complaint

    1 infraction

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
      • Fail to store food off the floor to prevent contamination.
  6. Required

    5 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
    • Food premise is supplied with a source of potable water adequate for the functioning of the food premise.
      • Fail to supply the food premise with a source of potable water adequate for the functioning of the food premise.
    • There is a constant supply of potable hot and cold running water under pressure.
      • Fail to supply potable hot and cold running water under pressure in the food preparation area.
      • Fail to provide potable hot and cold running water under pressure in the utensil washing area.
      • Fail to provide hot and cold running water under pressure for hand washing.
    • There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
      • Fail to ensure a Certified Food Handler was present during the inspection.
    • The premise is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premise or adversely affect the wholesomeness of the food.
      • Fail to operate food premise in a manner preventing health hazard.
  7. Required

    1 infraction

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
  8. Required

    3 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
      • Fail to store food off the floor to prevent contamination.

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