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Rose's Family Restaurant

10 Queen Street N, Tilbury ON N0P 2L0 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Rose's Family Restaurant has been inspected 34 times by Chatham-Kent Public Health since January 28, 2013. The most recent inspection, on September 3, 2026, recorded 2 infractions.

10 of 34 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 9 times across 9 separate inspections, most recently on October 11, 2016. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

  • 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 7 times across 7 separate inspections, most recently on January 28, 2026. For example: Mechanical dishwasher is properly constructed, designed, and maintained s. 20

  • 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 2 times across 2 separate inspections, most recently on December 17, 2024. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 across 2 separate inspections, most recently on June 15, 2023. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 once on December 14, 2023. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

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.

34 inspections

  1. Required

    2 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
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
  2. Follow-up

    0 infractions

  3. Required

    2 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  4. Required

    1 infraction

    • 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
  5. Required

    0 infractions

  6. 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
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  7. 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
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
    • 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
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  8. Follow-up

    0 infractions

  9. Required

    4 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • General housekeeping is satisfactory s. 7(1)e, f
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Maintain records of all pest control measures that are undertaken in the premises
      • Retain pest control records for at least one year
    • 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
      • Maintain copies of valid food handler certificates from certified staff on site at all times
      • Certificate or certification card must be dated within 5 years to be valid
  10. Required

    1 infraction

    • 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
  11. Required

    2 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Follow-up

    0 infractions

  15. 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
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  16. Required

    1 infraction

    • 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.
  17. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
      • Ensure wash water is maintained at a temperature between 60°C and 71°C.
  18. Required

    0 infractions

  19. Required

    1 infraction

    • Mechanical ventilation operable where required s.15
  20. Required

    0 infractions

  21. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  22. Required

    3 infractions

    • 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
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  23. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
  24. Required

    0 infractions

  25. Required

    1 infraction

    • 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
  26. Follow-up

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide hot and cold running water in a basin for hand washing in food preparation area
  27. Follow-up

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  28. Required

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  29. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  30. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  31. Required

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  32. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  33. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  34. Required

    0 infractions

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