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Port Lambton Food Market

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

Official record from Lambton →

Inspection summary

Port Lambton Food Market has been inspected 9 times by Lambton Public Health since November 15, 2024. The most recent inspection, on June 9, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 3 separate inspections, most recently on August 12, 2025. For example: Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required

  • 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 4 times across 4 separate inspections, most recently on June 9, 2026. For example: Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).

  • 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 4 times across 4 separate inspections, most recently on June 9, 2026. For example: There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.

  • 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 3 times across 2 separate inspections, most recently on August 12, 2025. For example: Food is held at 4°C (40°F) or less.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2025. For example: Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).

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.

9 inspections

  1. Required

    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-up

    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. Required

    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. Required

    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-up

    1 infraction

    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  6. Required

    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-up

    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. Required

    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. Required

    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.

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