Portuguese Canadian Club
399 Campbell St, Sarnia ON N7T 2H7 · Banquet Facility
Inspection summary
Portuguese Canadian Club has been inspected 2 times by Lambton Public Health since November 18, 2024. The most recent inspection, on October 30, 2025, recorded 3 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 2 times on October 30, 2025. For example:
Thermometers are used to verify food preparation and storage temperatures.
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 once on October 30, 2025. For example:
Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
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.
2 inspections
- 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.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- 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.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
0 infractions
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