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Pain Court Market

24129 Winterline Road, Pain Court ON N0P 1Z0 · Food Take Out

Official record from Chatham-Kent →

Inspection summary

Pain Court Market has been inspected 15 times by Chatham-Kent Public Health since June 7, 2013. The most recent inspection, on March 26, 2026, recorded 1 infraction.

11 of 15 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: Food temperature control 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.

  • 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 4 times across 3 separate inspections, most recently on September 5, 2018. For example: 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 once on September 5, 2018. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 26, 2026. For example: Only Grade A or B eggs of domestic hens are present s. 47(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.

15 inspections

  1. Required

    1 infraction

    • Only Grade A or B eggs of domestic hens are present s. 47(1)
      • Only Grade A or B eggs of domestic hens are permitted
      • Dispose of ungraded and Grade "C" eggs of domestic hens
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    3 infractions

    • 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.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less.
    • Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
      • Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer.
  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    1 infraction

    • 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
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    1 infraction

    • 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

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