Port Lambton Food Market

4352 St. Clair Pkwy, Port Lambton ON N0P 2B0 · Supermarket / Grocery Store

10 inspections

1. RequiredJun 9, 2026

   2 infractions

   • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
     • Fail to protect food from potential contamination.
   • 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.
2. Follow-upFeb 20, 2026

   3 infractions

   • 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.
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
   • 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.
3. RequiredFeb 12, 2026

   4 infractions

   • 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.
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
     • Fail to maintain all surfaces as smooth, non-absorbent and easily cleanable.
     • Fail to maintain refrigerated space in a clean and sanitary manner.
   • 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. RequiredNov 19, 2025

   3 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
     • Fail to maintain refrigerated space in a clean and sanitary manner.
   • 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.
5. Follow-upAug 15, 2025

   1 infraction

   • General housekeeping is satisfactory.
     • Fail to maintain the premise in a clean and sanitary condition.
6. RequiredAug 12, 2025

   7 infractions

   • Food is held at 4°C (40°F) or less.
     • Fail to maintain hazardous foods at 4°C (40°F) or colder.
     • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
     • Fail to monitor Critical Control Points to verify that the cold-holding unit is working properly.
   • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
     • Fail to maintain all surfaces clean and in good repair.
     • Fail to maintain refrigerated space in a clean and sanitary manner.
   • Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
     • Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
     • Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary.
   • General housekeeping is satisfactory.
     • Fail to maintain the premise in a clean and sanitary condition.
   • Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
     • Fail to keep washroom in good repair, clean and in sanitary condition.
     • Fail to clean and sanitize toilet, sink and floor at least once per day and as often as necessary.
     • Fail to supply washroom facility with liquid soap in a dispenser.
7. Follow-upMar 28, 2025

   2 infractions

   • A separate hand washing basin that is easily accessible is provided for food handlers.
     • Fail to ensure hand washing basin is used for hand washing purposes only.
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
     • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
8. RequiredMar 25, 2025

   8 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.
   • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
   • Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
     • Fail to ensure quaternary ammonium compound is at least 200 parts per million at 24°C or greater for at least 45 seconds.
     • Fail to provide sufficient detergent or chemicals for washing or sanitizing.
     • Fail to use an acceptable method for the wash, rinse, sanitize technique.
   • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
     • Fail to use the sanitizing test kit to verify the concentration of the chemical agent being used.
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
     • Fail to ensure instructions for cleaning food processing equipment is posted in an accessible place.
     • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
   • Frequency of garbage removal is adequate to maintain the premises in a sanitary condition.
     • Fail to remove garbage / wastes when necessary to maintain premises in sanitary condition.
   • General housekeeping is satisfactory.
     • Fail to maintain the premise in a clean and sanitary condition.
     • Fail to remove all materials that are not associated with the daily operation of the food premise.
9. RequiredNov 15, 2024

   1 infraction

   • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
     • Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.
10. RequiredAug 7, 2024

    2 infractions

    • 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.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.