Skip to content
Loading map…

Rice and Noodle

112 Keil Dr S, Chatham ON N7M 3H1 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Rice and Noodle has been inspected 46 times by Chatham-Kent Public Health since September 25, 2013. The most recent inspection, on August 20, 2026, found no infractions.

17 of 46 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 20 times across 16 separate inspections, most recently on October 2, 2024. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 14 times across 12 separate inspections, most recently on May 23, 2024. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 11 times across 9 separate inspections, most recently on October 2, 2024. For example: Mechanical dishwasher is properly constructed, designed, and maintained s. 20

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on April 6, 2016. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

  • 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 once on July 22, 2020. For example: Toxic/poisonous substances are stored separately from food s. 23

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.

46 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  5. Required

    0 infractions

  6. Follow-up

    0 infractions

  7. Required

    5 infractions

    • The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
      • Provide a supply of water adequate for the operation of the premises
      • CLOSE FOOD PREMISES
    • Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
      • Provide hot and cold running water under pressure in food preparation area
      • Provide hot and cold running water under pressure in utensil washing area
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure wash water is maintained at a temperature between 60°C and 71°C
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  8. Required

    3 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Provide a hand washing station in a convenient location for access by food handlers
    • Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
      • Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
    • All food is protected from contamination and adulteration s. 26(1)
  9. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure walls are kept clean and in good repair
    • Potentially hazardous 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
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Observed certified Food Handler employee working at time of inspection s. 32
  10. Required

    3 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Provide a hand washing station in a convenient location for access by food handlers
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  11. Follow-up

    0 infractions

  12. Complaint

    2 infractions

    • Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
      • Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Cover all food in storage
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    2 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Follow-up

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • 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
  20. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • 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
  21. Follow-up

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  22. Required

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • 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
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Store all food off the floor
  23. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  24. Follow-up

    2 infractions

    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  25. Required

    8 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
      • Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
      • Provide sufficient detergent or chemicals for washing and sanitizing
    • 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
    • Toxic/poisonous substances are stored separately from food s. 23
      • Ensure all toxic/poisonous substances are used in a manner to prevent contamination of food and food contact surfaces
    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
      • Store all food off the floor
    • All food handlers practice good personal hygiene s. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
  26. Required

    1 infraction

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

    0 infractions

  28. Required

    0 infractions

  29. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are used only for employee hand washing.
      • Ensure access to handwash station is unimpeded.
  30. Required

    3 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are used only for employee hand washing.
    • 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.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
      • Cover all food in storage.
  31. Required

    2 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
      • Ensure all food is protected from potential contamination and adulteration
  32. Required

    2 infractions

    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  33. Required

    0 infractions

  34. Required

    3 infractions

    • Food handler hygiene s.65(1)
      • Operator / employee must wear head gear that confines the hair while working with food
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
  35. 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
  36. Required

    0 infractions

  37. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
  38. Required

    3 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  39. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
  40. Required

    7 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • Food is cooled from 60°C (140°F) to 4°C (40°F) within appropriate time
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
  41. Follow-up

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  42. Required

    2 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  43. Required

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
  44. Required

    0 infractions

  45. Follow-up

    0 infractions

  46. Required

    4 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • 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
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage

Nearby inspected facilities

Own this business? Add a badge to your website